Crispy Asparagus Zest

Crispy Asparagus Zest is a novelty garnish used to add altitude and pop to almost any presentation.

sous vide trout pan fried (30)


Asparagus Stalks, green, 3 ea.
Oil for deep frying.


Remove any white stalk from the ends of the asparagus. Using a zester, hold it flat and cut long strips. Do not rotate. Drag the zester from the tips towards the end of the stems.

Deep fry @

until you see a few pieces turning brown. Remove from the oil and lay on a paper towel. The zest will become crisp after it sits for a few seconds.

Here are some zests that I used to garnish a recent sous vide trout presentation.

This approach works well with a number of vegetables, as I mentioned. Leeks, carrots, and beets benefit from being tossed in flour and allowed to sit for a few minutes before being deep fried. This protects the sugar from the intense direct heat of the oil.



There are a number of vegetables that provide some pop on top. Asparagus, leeks, carrots, even beets and parsnips.


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