Shelly's Recipe

FRIED ASPARAGUS WITH CREOLE MUSTARD SAUCE

Category: Deep Fried

1 lb fresh asparagus
1 cup flour
1 cup whole buttermilk
1 large egg
1 tbsp hot sauce
1 1/2 cups self-rising cornmeal mix
1 tbsp Cajun seasoning
Peanut oil, for frying
Creole Mustard Sauce, recipe follows

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; about 360 degrees F.

Fry asparagus in batches for 4 to 5 minutes or until golden brown. Drain on paper towels. Serve with Creole Mustard Sauce. Serves 10-12

Creole Mustard Sauce:
1/4 tsp Creole seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
3 tbsp Creole mustard
2 tsp dry ranch dressing mix
1 tsp lemon juice
3 tsp hot sauce
2/3 cup sour cream
Salt

In a small bowl, combine all ingredients. Cover and chill.

Yield: 1 cup