Fried Asparagus

Fried Asparagus


"This recipe is perfect to disguise asparagus for picky eaters."


25 m servings 354 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring about 2 inches of water to boil in a saucepan. Add the asparagus, and cook for about 3 minutes. Drain, and pat dry.
  2. Heat enough oil to cover the bottom of a large heavy skillet over medium to medium-high heat. Whisk the egg in a small bowl, and place the cracker crumbs in a separate bowl.
  3. Dip the asparagus pieces into the egg, and then coat with cracker crumbs. Fry in the hot oil until golden. Turn frequently for even cooking. If they are browning too quickly, reduce the heat a little. Drain on a paper towel-lined plate before serving.
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  1. 17 Ratings


I'm glad I didn't waste a whole bunch of asparagus on this recipe. I used maybe 10 or 12 lengths, chopped them as instructed, and followed the directions. The crumbs would NOT stick to the aspar...

I only tried it with a couple of stalks just in case, and the others are right, this isn't worth the time and is a great waste of fresh asparagus

This was a great recipe! The kids loved it. I added some parmesan cheese to the crackers and that came out good too.

My suggestion would be to forget the egg and crackers. Instead use a tempura batter and it turns out great. I have used it this way at parties and it is a favorite (also use other veggies, mea...

My daughter HATES asparagus but she loved this! This was a huge hit with my family. I ended having to make another batch that night it was so good!

I thought this recipe was great. I used the crackers and some italian bread crumbs and some parmesan cheese. I also used egg beaters instead of the egg. The kids didn't complain and my husband t...

i used bread crumbs instead of crackers...really added a nice taste to it.

MY mom Hates asparagus but when it's cooked this way she loved it. The next day we all ate it re-heated, still fantastic.

I used eggbeater & a little milk then dredged stalk pieces in italian bread crumbs mixed w/equal amount of flour so crumbs would adhere when frying. Came out pretty good...actually better than f...