Food Network Magazine - (04)April 2020

Asparagus Every Which Way

Lemon-Herb Asparagus Crostini

Toss ½ pound asparagus (trimmed

and thinly sliced) with 2 tablespoons

each lemon juice and chopped basil,

1 tablespoon olive oil, ½ teaspoon

lemon zest and a pinch each of salt

and red pepper flakes. Rub toasted

baguette slices with a halved garlic

clove. Top with ricotta, the asparagus

and chopped chives.

Asparagus Tempura Fries

Whisk ½ cup each flour and cornstarch with ½ teaspoon kosher salt and

¾ cup cold seltzer. Dip 1 bunch asparagus (trimmed and peeled) in the

batter, then deep-fry in batches in 350 ̊ vegetable oil until crisp, 3 to

4 minutes. Drain on paper towels. Serve with ponzu sauce for dipping.

Asparagus and Corn Fritters

Sauté ½ bunch asparagus (trimmed

and thinly sliced) and ¾ cup frozen

fire-roasted corn in olive oil in a large

nonstick skillet over medium-high heat

until crisp-tender, 5 minutes. Transfer

to a large bowl; let cool. Stir in 2 beaten

eggs, ¾ cup grated pepper jack,

¼ cup flour and a big pinch of salt.

Heat 2 tablespoons olive oil in the skillet

over medium heat. Drop the batter

(about 2 tablespoons per fritter) into

the skillet, gently flatten and cook until

golden, about 3 minutes per side.

FOOD NETWORK MAGAZINE • APRIL 2020