Asparagus in batter

Name: Asparagus in batter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 egg (size M); 1/8 l dry white wine; 50 g Flour; 7-10 Tbsp Salt; 200 g Mayonnaise; 3 Garlic cloves; 1 TEASPOON + 3 tablespoons olive oil; 250 g white spare reg; 250 g green asparagus; 1 kg white frying fat; 1 Picking salad; 100 g cherry tomatoes; 5 Radishes; 1/4 Cucumber; 3 Stem(s) Parsley; 3 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 egg (size M)
1/8 l dry white wine
50 g Flour
7-10 Tbsp Salt
200 g Mayonnaise
3 Garlic cloves
1 TEASPOON + 3 tablespoons olive oil
250 g white spare reg
250 g green asparagus
1 kg white frying fat
1 Picking salad
100 g cherry tomatoes
5 Radishes
1/4 Cucumber
3 Stem(s) Parsley
3 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
For the dough, separate the eggs. Mix egg yolk, wine, flour and salt to a smooth dough and let it swell. Put mayonnaise in a bowl. Peel garlic. Press 2 cloves through the garlic press into the mayonnaise.
2
Cut 1 clove of garlic into thin slices. Heat 1 teaspoon of oil in a frying pan. Fry the garlic slices in it until golden brown and put them on a piece of kitchen paper. Garnish the aioli with the garlic slices.
3
Wash and peel the white asparagus and cut off the woody ends. Wash the green asparagus and cut off the woody ends. Beat the egg whites until stiff and fold into the batter. Pull the asparagus spears individually through the batter, let them drip off a little and fry them in portions in hot frying fat for 7-8 minutes until golden brown.
4
Lift out with a skimmer and let it drip off on kitchen paper. Keep baked asparagus warm in the oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1). In the meantime, wash the salad, drain and pluck into bite-sized pieces.
5
Wash the cherry tomatoes, dab dry and cut in half. Wash radishes, pat dry and cut into slices. Wash cucumber, rub dry and cut into slices. Wash parsley, dab dry and cut the leaves of 2 stems into strips.
6
Mix lettuce, cucumber, tomatoes, radishes and parsley well. Season vinegar with salt, pepper and a little sugar. Add 3 tablespoons of oil. Pour over the salad. Arrange the asparagus on a plate and garnish with parsley.
7
Serve with aioli and salad.