Today it’s raining in Atlanta. Gloomy, drizzly and cloudy. A perfect day to stay in the house, cook good food and binge watch some movies or TV shows. Days likes these make me reminisce on the good ole days in my hometown of Portland, OR. So I’ve decided that today, my blog post will be an ode to Portland and I’m making one of my favorite items, Burgerville’s Yakima Valley Fried Asparagus with Garlic Aioli.
Burgerville is a Northwest fast food chain that has a following similar to that of an In-N-Out Burger. They are best known for sourcing local ingredients for their menu items and allowing the local fruits and veggies to inspire their seasonal menu items such as their Marionberry Shake, Yukon Gold Waffle Fries, Walla Walla Onion Rings, etc. Keep in mind, you can get all of this in a drive-thru. You can’t find GOOD food in a drive thru line in most other states, and this is another reason that Oregon is such a wonderfully unique place.
These asparagus are fried to golden perfection and they are light, crisp, and delicate. Then dipped in a homemade zesty garlic aioli. You can pair these with a burger, or serve them as an appetizer but if I am being perfectly honest, I could literally fill myself up on these as a main dish. I may regret it afterwards, but they are extremely addictive. I think it’s the texture of the crispy crunch. It’s all I want in my life.
Take a look at this shot of the asparagus tips up close, you can practically taste them!
The best part about this recipe is that it’s cheap and easy. You can whip it up in no time with a small amount of effort. And while you have your oil hot and you are in deep-frying mode, take a look at these other Copycat recipes I am obsessed with:
This copycat recipe is as good as it gets, that is, until you make your way back to Portland! I would love to hear what you think in the comments below 🙂Print
Crispy and light fried asparagus spears served with zesty, creamy garlic aioli. This is a copycat seasonal recipe from the popular Northwest quick-service restaurant, Burgerville.
Crispy Fried Asparagus Spears
- 2 bundles, asparagus spears, trimmed
- 1/2 cup self rising flour
- 1/2 cup corn starch
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 cup filtered water
- vegetable oil for deep frying
- 3/4 cup, mayonnaise (good brand like Duke’s)
- 3 garlic cloves, grated finely
- 2.5 tbsp fresh squeezed lemon juice
- 3/4 tsp salt
- 1/2 tsp ground black pepper
Crispy Fried Asparagus Spears
- Heat your oil to 375 degrees. Use a candy thermometer to monitor and adjust the heat as needed, throughout the process as it will fluctuate.
- Prepare a baking sheet or cooling rack lined with layers of paper towels beside the frying pan for placing the cooked chicken when finished
- Make the batter by mixing together all dry ingredients in a mixing bowl. Add the water as you continuously whisk to prevent clumping.
- Dip asparagus spears in the batter, ensuring full coverage, then place into the oil. Work quickly so spears cook evenly. Don’t overcrowd the pan. You will need to cook them in a few batches.
- Fry for 4-5 minutes, making sure to get even browning. I use a spider/skimmer to flip and move the asparagus around, preventing them from sticking together as they cook. Skim off the excess floating batter bits to prevent burning.
- Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Keywords: asparagus, fried asparagus, appetizer, vegetarian, side dish, garlic aioli