Recipe: Appetizing Mike's Fried Asparagus Spears

Mike's Fried Asparagus Spears.

You can cook Mike's Fried Asparagus Spears using 9 ingredients and 8 steps. Here is how you achieve it.

Prepare of Deep Fried Asparagus.
You need 1 lb of Fresh Asparagus [or, one large bunch].
Prepare 1 box of Louisiana Fry Batter [your brand choice + beer or water to thin].
Prepare 1 quart of High Heat Deep Fry Oil.
It's of Sea Salt.
Prepare of Dip.
Prepare 2 packages of Hidden Valley Ranch Dip [+ sour cream as per manufactures directions].
Prepare 1/2 tbsp of Dried Chives [+ reserves to garnish].
It's 1 of Milk [to thin - if desired].

° Mix your dip as per manufactures directions with sour cream, add dried chives and refrigerate. ° Know that this specific dip is fairly salty. It's meant to prompt additional alcohol consumption. Go with regular Ranch Dressing if you'd prefer..
Chop the woody ends from your asparagus. About 1 1/2" to 2" from the base as pictured below..
Clean asparagus under cold running water..
Completely dry your asparagus on a clean towel or paper towels..
° Mix your batter to your desired consistency. I like mine a bit thicker to add to the salty crunch of this delicious hot bar food appetizer. ° Place asparagus in batter. Coat well..
° Heat oil on stove to high then turn to medium high heat. ° Place a few pieces of asparagus in heated oil one by one. If not, they'll stick to each other. ° Don't overload your pan. You'll cool the oil off too quickly causing soggy, oily asparagus spears. ° Don't worry about any large coating clumps. You'll want those!.
° Drain fried asparagus on a clean towel or paper towels. ° Sprinkle a small amount of sea salt over the tops. ° Serve hot..
These fried asparagus spears were originally served to me loosely wrapped in newspaper in a tall pilsner glass. The dip was served to the side. But, serve these babies any way you'd like! Or, with what dips you'd prefer. Enjoy!.