A clever way to eat asparagus trimmings
If you read my last post, you will know about my annual spring obsession over asparagus.
But when you cook with asparagus, you end up with a lot of trimmings.
Before I throw my asparagus in the pan, I usually just snap off the woody ends of the stalks, and depending on how fresh the stems are, I'll take a peeler to the skins to remove any tough parts.
This results in a big pile of scraps which, so far, I've just thrown away. But since I ran across this recipe - no more waste! And I'm all about reducing food waste.
Ladies and gentlemen, fried asparagus trimmings.
Now, the recipe calls for Wondra flour, a type of instant flour that is already cooked, and which is not available here in Finland. I'm sure I could get it online, but who has time for that when you have asparagus trimmings hanging out on your chopping board?
After some serious googling, I decided to use all-purpose flour, but substitute some of it with cornstarch. It worked out ok, but I'll definitely increase the amount of cornstarch next time, since the taste of flour was still detectable.
It's also a good idea to use some sort of added twist to flavor the flour, I used some garlic salt and pepper, chili flakes would also be a good idea. And of course I tossed my trimmings in my trusty lemon salt flakes before devouring!
Here's how I did it:
Use a peeler to peel wide strips off the trimmed stems of the asparagus. I pretty much used every strip of trimmings I had left over from cleaning my bunch.
I used a ratio of about 3/4 cup flour, 1/4 cup cornstarch but like I said, I might try increasing the amount next time. Spice it up if you wish.
Toss the trimmings in the spiced flour mix, fry in batches in about 3 cups of oil (I used sunflower oil), and drain on some kitchen towels after lifting out with a slotted spoon. Sprinkle on some salt and eat immediately. Enjoy with a chilled glass of white wine!
Will you be trying this?
Have an awesome day!