Fried Asparagus with Creole Mustard

By JimMac

Ingredients

• 1 pound fresh asparagus
• 1 cup all purpose flour
• 1 cup whole buttermilk
• 1 large egg
• 1 tablespoon hot sauce
• 1-1/2 cups self-rising cornmeal mix
• 1 tablespoon Cajun seasoning
• peanut oil for frying
• Creole Mustard Sauce (recipe follows)

Preparation

Step 1

Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp.

Place flour in a resealable plastic bag; add asparagus, seal and shake to coat.

In a shallow dish, whisk together buttermilk, egg, and hot sauce.

In another shallow dish, combine cornmeal mix and Cajun seasoning.

Dip asparagus in buttermilk mixture; dredge in cornmeal mixture.

In a large Dutch oven, pour oil to a depth of 2 inches. Heat oil over medium heat to 365 degrees. Fry asparagus, in batches, 4 to 5 minutes, or until golden brown. Drain on paper towels. Serve with Creole Mustard sauce. (See sauces)