Asparagus in champagne dough

Name: Asparagus in champagne dough
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 ml Sparkling wine; 4 TABLESPOONS Flour; 4 TABLESPOONS Cornstarch; 7-10 Tbsp Salt; 1 kg white asparagus; 1 collar (approx. 200 g) Dandelion salad; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 1 collar Basil; 200 ml Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 ml Sparkling wine
4 TABLESPOONS Flour
4 TABLESPOONS Cornstarch
7-10 Tbsp Salt
1 kg white asparagus
1 collar (approx. 200 g) Dandelion salad
3 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
1 collar Basil
200 ml Oil

Directions

1
Stir the cold sparkling wine, flour, starch and salt until smooth and chill. Peel asparagus and cut off woody ends. Cut in half lengthwise once. Simmer the asparagus covered in a little lightly salted water for about 15 minutes.
2
Drain and store the brew. Clean dandelions and soak in lukewarm water for about 5 minutes. Rinse cold and drain well. Mix vinegar, 3 tablespoons asparagus stock, salt and pepper. Add olive oil drop by drop.
3
Wash the basil and dab dry. Pluck leaves, arrange on plates with dandelion salad and marinate with vinaigrette. Heat the oil in a saucepan. Pull asparagus in portions through the pastry and fry in hot oil for 2-3 minutes until golden brown.
4
Drain some of it. Serve immediately on the salad.