One More Time with Asparagus

From “TRAVEL TIPS from SeeCalifornia.com” comes this Festival Feature in Fresno, April 15-17:

San Joaquin County grows the most asparagus of any place in the U.S.
Top 3 California Asparagus Counties:

San Joaquin 42.2% | Fresno 28.6%  | Monterey 27.4%

• Asparagus is planted in the ground three years before it can be harvested for the full season; the plant grows for 15 to 20 years.
• Short growing season February – June
• Watch it grow! Can grow 7″ in a day when the temperatures reach 90 degrees.
• #66 California farm commodity

Fried Asparagus with Dipping Sauce

Breaded asparagus is fried in coconut oil then served with a healthy chili ranch dipping sauce.

• 12 asparagus spears
• 1/4 cup whole wheat flour, seasoned
• 2 eggs, beaten
• 2 cups fresh bread crumbs, seasoned
• use half panko crumbs, if desired

• 1/2 cup coconut oil for frying, or as needed
• 1 cup plain nonfat Greek yogurt
• ¼-½ cup almond milk
• 2-4 T mayonnaise
• 1 4-oz can chopped green chili peppers
• dashes hot pepper sauce (such as Siracha), or to taste
• 2 T Seasoning Mix (2-4 tsp. EACH onion flakes, parsley leaves, basil, dill, garlic powder, onion powder, garlic powder, sea salt, black pepper)

1. Dampen asparagus lightly with water. Coat with flour; trying to avoid coating the tips.
2. Dip asparagus in beaten egg.
3. Roll and coat asparagus in a layer of breadcrumbs.
4. Place coated asparagus on a plate and refrigerate, allowing coating to stick, 15 to 20 minutes.
5. Stir mayonnaise, milk, yogurt, green chilies, seasoning mix and hot pepper sauce together in a small bowl for dipping sauce.
6. Heat coconut oil in a fry pan over medium heat.
7. Fry coated asparagus in the hot oil until golden brown, 2 to 4 minutes. Serve immediately with dipping sauce.