Longhorn Steakhouse Parmesan Encrusted Asparagus

1 pound fresh asparagus

1 1/2 cup flour

1/2 cup grated Parmesan

1 teaspoon seasoned salt

2 cups buttermilk

oil for frying

Parmesan for grating



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.



Serve with Ranch dipping sauce.