fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Asparagus Sticks with Horseradish Mustard Dip

  • Author: Marty Boyd


  • 3/4 cups Fry Krisp
  • 1/2 cup tomato puree
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup water
  • 1/2 pound asparagus spears
  • Peanut oil for frying
  • Dip
  • 1/2 cup miracle whip
  • 1 tablespoon horseradish mustard (if you can not find horseradish mustard substitute with 2 teaspoons dijon mustard and 1 teaspoon prepared horseradish)


  1. In a large bowl whisk together fry krisp, tomato puree, white pepper, garlic powder, salt, and egg until well blended. Thin with water. Batter should be the consistency of melted ice cream.
  2. Cut asparagus into equal length pieces.
  3. Heat peanut oil in fryer to 350* (If you do not have a fryer you can heat oil in a large saucepan)
  4. Dip pieces of asparagus in the prepared batter shaking off any excess. Gently place in fryer and cooking for about 4 minutes. Remove form oil to a paper towel to drain.
  5. Serve immediately Horseradish Mustard Dip.
  6. Dip: Mix all ingredients well.