Longhorn Steakhouse Parmesan Encrusted Asparagus was an appetizer that I fell in love with. I love a great asparagus recipe, and this one fits the bill. Fresh asparagus is captured in a Parmesan crispy shell and served fresh.
The spring is the perfect time for new asparagus recipes. The Longhorn Steakhouse is part of the Darden chain, which is part of the company that owns Olive Garden and Red Lobster. I love their themed restaurants and their attention to detail. They select wonderful menu items, and the Longhorn Steakhouse is just one of those. This well-priced steakhouse will soon become a favorite of yours.
This Parmesan Encrusted Asparagus was quickly a favorite menu item of mine. A few of you wrote to me asking me for this recipe. When I get several people asking I know it is a fantastic find. Asparagus is flash fried with a crispy crust. It makes noshing on this asparagus spears a real delight. They aren’t difficult to make so you can make this recipe at home.
Ingredients needed for the Longhorn Steakhouse Parmesan Encrusted Asparagus
You will need a bunch of asparagus. You may want to check out this article for How to Pick Fresh Asparagus from the Kitchn. I like to pick medium sized in terms of thickness for this recipe. You will also need two types of Parmesan, you will need some for making little slivers out of, so you will need a block, and you will also need some that are grated. I don’t often say this, but the kind that is pre-grated, and sold in cans works just fine for this recipe.
You may also want to make some sauce to dip in. I simply take some good quality Ranch dressing mix, and add a little chili sauce and we are in business. Garnish with shaved Parmesan.
Love the Longhorn Steakhouse? Check out these Longhorn Steakhouse Copycat Recipes
Longhorn Steakhouse Parmesan Encrusted Asparagus
- 1 pound fresh asparagus
- 1 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan
- 1 teaspoon seasoned salt
- 2 cups buttermilk
- oil for frying
- 1/4 cup Parmesan cheese
- Trim asparagus by removing the bottom inch, you can save the trimmings for soup stock. In a shallow bowl combine flour, grated Parmesan, and seasoned salt. Stir to combine the coating well. In another shallow dish add 2 cups of buttermilk. Coat asparagus first in flour, then dip into buttermilk and then dredge in the Parmesan coating again. Place the coated asparagus on a wire rack. Repeat with all asparagus.
- Allow asparagus to rest about 5 minutes before frying. Add enough oil to your cooking vessel to cover the bottom 2 inches. I like to use vegetable oil, corn oil, or even cotton seed oil. Heat oil to 350 degrees. Drop a few pieces in at a time, and fry until golden brown. Remove golden asparagus and allow to drain on a wire rack. You may want to serve this with some Ranch dipping sauce.