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Fried asparagus with yogurt sauce

Perfect recipe as a spring appetizer

by Ada Parisi
5 min read
Asparagi fritti con salsa di yogurt e menta

Fried asparagus with mint and yogurt sauce. Today I propose a really tasty spring aperitif, which can also be served as a side dish. And it's a perfect recipe to be presented in a buffet, such as that of the ASPARAGUS IN PUFF PASTRY, very quick to prepare. Taste and texture are amazing: fried asparagus, like a breaded cutlet, have a very crispy crust and vegetables inside it is tender and soft. Fried asparagus is also a perfect Easter appetizer. .

To remove grease from frying your mouth, I accompanied the fried asparagus with a refreshing salsa that is prepared in two minutes only made with greek yogurt, lemon, Mint and salt. The fried asparagus with yogurt and mint sauce are a perfect aperitif for the summer. Serve with a fresh aromatic white wine or a glass of sparkling wine. And you want to combine it with a first or a second with the same vegetables, have a look at all my RECIPES WITH ASPARAGUS.

Initially, When I thought of preparing this dish, was planning to blanch before the asparagus. Then, I don't know why, I forgot to Parboil them breaded mud. Obviously, When I realized it was too late. So I decided to fry asparagus equally, first over high heat in hot oil, then slightly lowering the fire. To arrive at a total area of ​​about 3-4 minutes.

I cross my fingers: the result was very good, so I'm here to tell you to prepare them exactly like I did: a passage in less in the kitchen for you and a more intense taste on the plate! If you are a real sweet tooth, instead of yogurt can accompany the fried asparagus with a delicious home made mayonnaise, perhaps enriched with herbs. Have a nice day!

Asparagi fritti con salsa di yogurt e menta


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


a bunch of asparagus
stale breadcrumbs, to taste
flour, to taste
2 whole eggs
peanut oil for frying, to taste
salt and pepper


250 grams of Greek yogurt
lemon juice just enough
fresh mint as required
extra virgin olive oil as required
salt and pepper


Thoroughly wash the asparagus, eliminate the hardest part of the stem and peel the rest to peel. Put in a dish breadcrumbs, in another flour, slightly salty, and in the third the eggs, beaten and savory. Pass each asparagus first in flour, so it is evenly coated, then in the egg and finally in the grated bread. Proceed as for a normal Wiener schnitzel.

FRY breaded asparagus in hot oil: initially, when you dipping asparagus into the oil, Let the high heat, as soon as the asparagus starts to color, lower the heat slightly so that it can cook inside without darkening too much: It will take about 4 minutes.

Meanwhile, prepare the sauce: work in a bowl the yogurt with lemon juice (you choose how much you want it acidic) and the oil, then salt, pepper and add the finely chopped fresh mint.

Serve warm asparagus with yoghurt sauce, and Bon Appetit!

MATCHING: We suggest 'A modo mio', a bottom-fermented Pilsner-style lager, refermented in the bottle, produced in Abruzzo (in Roseto degli Abruzzi) from Brewery San Giovanni. With this recipe, this beer enhances the herbaceous flavors of asparagus and makes tasting pleasant thanks to a soft and compact foam. Floral aromas and medium persistent taste make this beer an easily drinkable and pleasant drink especially in summer.

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Cristina March 30, 2017 - 21:07

Dear Ada as usual my dearest lovely sipping on wine.. you've become for me a safe source of ideas and solutions for the joy of all my family and not only. But this recipe can't get her to come good.. will the asparagus which do not cooperate? But wanting to change, keeping the lascivious and fresh yoghurt sauce, with what I could replace the asparagus Bakshi? Thanks in advance, your faithful admirer Cri

Ada Parisi March 30, 2017 - 21:24

Hello Cristina Camara, What do you mean you are not well? The asparagus doesn't bake? You're hard breadcrumbs? In any case you can do such as simply sliced porcini mushrooms, insemolati and fried. If you're looking for on the website there is also this recipe. Tell me though what are you not are good these asparagus, so let's remedy. A hug, ADA

Cristina March 30, 2017 - 21:33

Dear Ada, Maybe I cooked it too because they were too thin , I thought being undercooked went well tenerlì in frying a little’ more, invece no … I was wrong! Then I tried to cook but the Breading does not satisfy me! Thanks! Well I thought with mushrooms but I wanted your opinion! Try again and I would relish the whole thing thinking that once again, I owe to you

Ada Parisi March 31, 2017 - 11:25

Hi Cristina! Then, as you can see from the picture my parents were big enough, Let's say the classic asparagus in greenhouse. Pelali well and roast them just until golden brown batter, because within it forms a sort of steam room enough for cooking. Boiled no because the Breading absorbs moisture and becomes soft. Try again! And add the mushrooms, I recommend just insemolati… Kisses! ADA

Cristina April 1, 2017 - 10:59

Dear Ada try again definitely ! Thank you very much.

Rosy May 20, 2015 - 10:08

Coming home I'll stop to buy a bottle of cartizze to accompany our fried asparagus…. I can't wait!

Rosy May 20, 2015 - 10:06

The asparagus we love them, especially cooked grilled.
I bought a bunch last night and tonight I'll prepare them fried.
To me the parts keep green asparagus also like raw, Maybe I was a rabbit in my previous life?
Kisses to you Ada vist.

Ada Parisi May 20, 2015 - 10:36

Also I adore them Rosy! And thank you for the trust you give me! We took out the bunch, Whereas fried with the crispy Breading increase in volume we were more than greedy. Let me know what, for me it is really important! I embrace you (and I was a rabbit in a previous life)! When you drink the Cartizze thinks of me! I embrace you! ADA


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