German Fried Asparagus with Herb Cream
Discover the ultimate springtime indulgence with German Fried Asparagus with Herb Cream, a dish that beautifully highlights the delicate flavor of fresh white asparagus. Tender asparagus spears are blanched to perfection, coated in a savory breadcrumb and Parmesan mixture, and fried until irresistibly golden and crispy. Topped with a luxurious herb cream sauce infused with parsley, dill, chives, and a hint of garlic, this recipe combines crisp textures with creamy richness. Perfect as a side dish or a light entrée, this 35-minute recipe offers a unique twist to classic asparagus dishes. Serve it warm, and watch this elegant dish become the star of your table.
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Recipe Information
Ingredients
- 500 grams white asparagus (fresh)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 75 grams breadcrumbs
- 30 grams grated Parmesan cheese
- 200 milliliters heavy cream
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon fresh chives (chopped)
- 1 piece garlic clove (minced)
- 1 teaspoon fresh lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 500 milliliters water
- 1 teaspoon sugar
Instructions
Peel the white asparagus spears from just below the tips to the ends and snap off the tough ends.
Bring 500 ml of water to a boil in a large pot. Add 1 teaspoon of sugar and a pinch of salt. Add the peeled asparagus and simmer for 8–10 minutes until tender but still firm. Drain and set aside.
In a large skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat.
In a shallow bowl, mix breadcrumbs and grated Parmesan cheese. Dredge the blanched asparagus spears in the mixture, pressing lightly to coat them fully.
Place the coated asparagus in the skillet and fry for 2–3 minutes on each side until golden brown and crispy. Remove and set aside on a paper towel-lined plate.
In the same skillet (wipe clean if necessary), add the minced garlic and sauté briefly until fragrant, about 30 seconds.
Reduce the heat to low and pour in the heavy cream. Stir in the chopped parsley, dill, and chives. Add 1 teaspoon of fresh lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Simmer for 3–4 minutes, stirring occasionally, until the cream thickens slightly.
Transfer the fried asparagus to a serving platter and drizzle with the herb cream sauce. Serve immediately, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 16.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1127 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
