Name: Asparagus Fries
Total time: 40 min
Ingredients: ½ cup sour cream; 1 tablespoon lemon juice; 1 tablespoon Dijon mustard; 1½ teaspoons table salt , divided; ¾ teaspoon pepper , divided; ¼ cup plus 3 tablespoons all-purpose flour; 3 large eggs; 4 slices hearty white sandwich bread , torn into 1-inch pieces; 1 pound (½-inch-thick) asparagus , trimmed; 1 quart peanut or vegetable oil

Why This Recipe Works

These snappy spears are a favorite at some restaurants; we wanted to make them favorites at the home dinner table, too. For the crispiest coating, we relied on the tried-and-true bound breading technique but found that the coating wasn't adhering as steadfastly as we wanted. To get around this, we rinsed the spears under cold running water before dipping them in the flour. The residual moisture was just enough to help the flour (and the coating) stick. We used fresh bread to amplify the sweetness of the crumbs. A bright yet creamy sauce made with sour cream, lemon juice, and mustard was the perfect accompaniment.

Before You Begin

Do not use asparagus that is thinner than ½ inch here. The bottom 1½ inches or so of asparagus is woody and needs to be trimmed. To know where to cut the spears, grip one spear about halfway down; with your other hand, hold the stem between your thumb and index finger about 1 inch from the bottom and bend the spear until it snaps. Using this spear as a guide, cut the remaining spears with your knife.

Instructions

Combine sour cream, lemon juice, mustard, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside sauce.

Place ¼ cup flour in shallow dish. Beat eggs in second shallow dish. Process bread, 1 teaspoon salt, ½ teaspoon pepper, and remaining 3 tablespoons flour in food processor until finely ground, about 1 minute. Transfer bread-crumb mixture to 13 by 9-inch baking dish.

Place asparagus in colander and rinse under cold running water. Shake colander to lightly drain asparagus (asparagus should still be wet). Transfer one-third of asparagus to flour and toss to lightly coat; dip in egg, allowing excess to drip off; then transfer to bread-crumb mixture and press lightly to adhere. Transfer breaded asparagus to baking sheet. Repeat with remaining asparagus in 2 batches.

Line large plate with paper towels. Heat oil in large Dutch oven over medium-high heat to 350 degrees. Carefully add one-third of asparagus to hot oil and cook until golden brown, 1 to 2 minutes. Transfer to prepared plate. Repeat with remaining asparagus in 2 batches. Serve with sauce.