Crispy fried asparagus salad is a mix of hot breaded asparagus with fresh leaves and a zingy dressing, which makes an impressive salad. This sharing salad works well at a BBQ or buffet; just let people help themselves. It’s really worth the extra time and effort to breadcrumb and fry the asparagus because it really makes the salad, with the combo of crispy asparagus and green leaves. Everyone is going to love it!
- 150g plain flour
- 4 eggs, beaten
- 300g breadcrumbs
- 2x450g bunches asparagus, trimmed
- 500ml sunflower oil
- 5tbsp extra virgin olive oi
- l2tbsp runny honey
- 2tbsp Dijon mustard
- 3tbsp cider vinegar
- 200g frozen peas, cooked and chilled
- 200g sliced radishes
- 300g mixed salad leaves
Put the flour, egg and breadcrumbs in separate bowls. Dip the asparagus in the flour, then the egg, then the breadcrumbs. Heat the sunflower oil to 180C and cook the asparagus in batches for 1-2 mins.
Mix the olive oil, honey, mustard and cider vinegar to make the dressing.
Toss the peas with the radishes, mixed leaves and herbs, then layer up with the asparagus and drizzle over the dressing.
You can use mixed leaves for this salad, or you can even use a bag of baby spinach leaves which are just as lovely. Or, if you prefer something a bit more peppery, such as rocket