HomeRecentsBittman’s Fried Asparagus With Caesar Dressing

Bittman’s Fried Asparagus With Caesar Dressing


  • 2 egg yolks
  • 1 small clove garlic, grated or finely minced
  • 2 teaspoons red-wine vinegar
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 12 anchovy fillets, minced
  • 1 teaspoon fish sauce (nam pla), optional
  • A few dashes Tabasco
  • 1 cup olive oil
  • Lemon juice to taste, plus lemon wedges for serving
  • Oil for shallow frying
  • 2 eggs
  • 2 tablespoons cream
  • Salt
  • 16 fat asparagus stalks, trimmed and cut in half lengthwise
  • 4 scallions, trimmed and cut in half lengthwise
  • Flour for dredging
  • Bread crumbs for dredging
  • Shaved Parmesan for garnish


  1. Combine the egg yolks, garlic, vinegar, pepper, anchovies, fish sauce (if using) and Tabasco in a bowl. Gradually whisk in the olive oil, a little at a time, until the mixture emulsifies and thickens. Add lemon juice to taste and water to thin to a creamy consistency.
  2. Meanwhile, heat about ½ inch of oil to 350 degrees in a skillet. Beat together the eggs and cream, and add a little salt and pepper. Dredge the asparagus and the scallions in flour, then egg, then bread crumbs, and fry, in batches if necessary, turning once, until nicely browned, about 5 minutes.
  3. Drain on paper towels, and arrange on plates; drizzle with the dressing, top with the Parmesan, and serve with lemon wedges.
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