Fried Asparagus Sticks

Fried Asparagus Sticks

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"This recipe is a tasty way to get in your veggies that even kids and picky eaters will enjoy!"
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25 m servings 145 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat 1-inch vegetable oil in a deep-sided skillet over medium heat.
  2. Whisk buttermilk, paprika, black pepper, and lemon zest together in a wide bowl.
  3. Pour flour into a separate wide bowl.
  4. Place a paper towel-lined plate near the stove top.
  5. Dip 1/3 of asparagus in buttermilk mixture.
  6. Transfer asparagus to flour and coat thoroughly.
  7. Repeat with a second layer of buttermilk mixture and flour.
  8. Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Transfer to the paper towel-lined plate.
  9. Repeat the battering and frying process until all the sticks are cooked. Serve immediately.


  • Cook's note:
  • Add a 1-inch cube of bread to the hot oil to check if it is ready. If it turns deep golden brown in color after a count of 40, the oil is ready. If the bread cube browns too quickly, turn down the heat and wait a few minutes for it to cool.
  • Editor's note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


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I love your idea of using lemon zest and double coating the asparagus! Might I suggest placing the seasonings in the flour instead of the buttermilk because most of the seasoning will simply dri...

These were ok, but definitely not something I would make again.

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