Fried Asparagus with Creole Mustard Sauce

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 12 to 15 servings
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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

Creole Mustard Sauce:

1/4 teaspoon Creole seasoning

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

3 tablespoons Creole mustard

2 teaspoons dry ranch dressing mix

1 teaspoon lemon juice

3 teaspoons hot sauce

2/3 cup sour cream



  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.
  2. 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.
  3. In a large Dutch oven, pour oil to a depth of 2-inches. Heat oil over medium heat; about 360 degrees F.
  4. Fry asparagus in batches for 4 to 5 minutes or until golden brown. Drain on paper towels. Serve with Creole Mustard Sauce.

Creole Mustard Sauce:

  1. In a small bowl, combine all ingredients. Cover and chill.
  2. Yield: 1 cup