Fried Asparagus with Tomato Chutney


Rating: 2.5 / 5.00 (2 Votes)


Total time: 45 min

Ingredients:












Instructions:

First peel the white asparagus and remove the woody ends. Cut away any woody ends from the green asparagus as well.

Blanch the asparagus in boiling hot water for 2 to 3 minutes, drain well and dry.

Mix the wild garlic paste, egg yolks, flour and olive oil in a baking bowl. Gradually add the beer until the paste is smooth. Do not work the mixture too long. Let it stand at room temperature for an hour.

Then whip the egg whites into beaten egg whites and fold into the dough just before continuing.

Dip asparagus spears one by one into the batter and bake in 190 °C hot oil until golden brown and crispy.

Drain on kitchen paper, sprinkle with salt and serve immediately with lukewarm tomato chutney sauce.

Preparation Tip:

If you like, you can wrap the asparagus spears with ham before pulling them through the batter.

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