Blast from the Past - Paula Deen's Deep Fried Asparagus

Paula makes some delicious deep fried asparagus with creole mustard sauce in this Blast from the Past because everything is better deep fried! Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Fried Asparagus with Creole Mustard Sauce Ingredients 1 lb fresh asparagus 1 cup all purpose flour 1 cup whole buttermilk 1 large egg 1 tablespoon plus 3 teaspoons for sauce hot sauce 1 1/2 cups self-rising cornmeal mix 1 tablespoon Cajun seasoning for frying peanut oil 1/4 teaspoon Creole seasoning 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 3 tablespoons Creole mustard 2 teaspoons dry ranch dressing mix 1 teaspoon lemon juice 2/3 cup sour cream Directions 1. 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. 2. In a shallow dish, whisk together buttermilk, egg and 1 teaspoon hot sauce. In another shallow dish, combine cornmeal mix and Cajun seasoning. Dip asparagus in buttermilk mixture; dredge in cornmeal mixture. 3. In a large Dutch oven, pour oil to a depth of 2-inches. Heat oil over medium heat; about 360 °F. 4. Fry asparagus in batches for 4 to 5 minutes or until golden brown. Drain on paper towels. Serve with Creole Mustard Sauce. Creole Mustard Sauce: 1. In a small bowl, combine Creole seasoning, garlic powder, onion powder, mustard, ranch dressing mix, lemon juice, 3 teaspoons hot sauce, sour cream and salt to taste. Cover and chill. Yield: 1 cup https://www.pauladeen.com/recipe/fried-asparagus-with-creole-mustard-sauce/ All recipes courtesy of www.PaulaDeen.com