Baked asparagus with Asian mayonnaise and coriander (Johann Lafer)

Name: Baked asparagus with Asian mayonnaise and coriander (Johann Lafer)
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 16 White asparagus spears; 1 Lime; 400 ml Vegetable stock (glass); 7-10 Tbsp Salt; 1 TEASPOON Sugar; 1 TEASPOON Coriander seeds; 2 red chillies; 1 collar Coriander; 1 piece(s) (approx. 2 cm) Ginger Tuber; 1 Garlic clove; 3 Egg yolk (size M); 1 TEASPOON medium hot mustard; 200 ml Oil; 2 TABLESPOONS Soy sauce; 7-10 Tbsp white pepper; 150 g Panko (Asian breadcrumbs; alternatively white breadcrumbs); 2 Eggs (size M); 5 TABLESPOONS Whipped cream; 50 g Flour; 1 l oil for frying; 7-10 Tbsp Chili Rings

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

16 White asparagus spears
1 Lime
400 ml Vegetable stock (glass)
7-10 Tbsp Salt
1 TEASPOON Sugar
1 TEASPOON Coriander seeds
2 red chillies
1 collar Coriander
1 piece(s) (approx. 2 cm) Ginger Tuber
1 Garlic clove
3 Egg yolk (size M)
1 TEASPOON medium hot mustard
200 ml Oil
2 TABLESPOONS Soy sauce
7-10 Tbsp white pepper
150 g Panko (Asian breadcrumbs; alternatively white breadcrumbs)
2 Eggs (size M)
5 TABLESPOONS Whipped cream
50 g Flour
1 l oil for frying
7-10 Tbsp Chili Rings

Directions

1
Wash and peel the asparagus and cut off the woody ends. Wash the lime, grate dry and cut into slices. Bring vegetable stock, lime slices, 1 teaspoon salt, sugar and coriander seeds to the boil in a steamer pot.
2
Put the asparagus in the steamer basket. Cover and cook for 10-12 minutes. Remove the asparagus and drain on kitchen paper. Halve the chillies lengthwise, remove seeds, wash and chop finely. Wash the coriander, dab dry and put aside for garnishing.
3
Finely chop the rest. Peel ginger and grate finely. Peel garlic and chop very finely. Mix egg yolks and mustard. Slowly stir in oil in a thin stream, stirring constantly. Add half the chilli and coriander, lime juice, ginger, garlic and soy sauce.
4
Season to taste with salt and pepper and chill. Mix the rest of the coriander and chilli with the pancob crumbs. Whisk eggs and cream, season with salt and pepper. Turn the asparagus spears first in flour, then in egg and panko crumbs.
5
Heat frying oil to approx. 170 °C, fry the sticks in it until golden brown. Let drip off on kitchen paper. Serve asparagus with mayonnaise. Garnish with set aside coriander and chilli rings.