Longhorn Steakhouse Parmesan Crusted 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 coated with parmesan, fried until it has a crispy crust, and served fresh.
Spring is the perfect time for new asparagus recipes. A crispy asparagus appetizer is a great way to kick off a party.
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 Crusted 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 crusted 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 Crusted 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.