Crispy asparagus in a dough coat

Name: Crispy asparagus in a dough coat
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 20 thin stems (about 800 g) of white asparagus; 7-10 Tbsp Salt; 1 egg (size M); 100 g Flour; 125 ml dark ale; 1 TABLESPOON 250 ml sunflower oil; 7-10 Tbsp Pepper; 200 g Low-fat curd; 7-10 Tbsp Juice of 1 lemon; 1 collar Chives; 1 Beet Cress; 7-10 Tbsp freshly ground pepper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

20 thin stems (about 800 g) of white asparagus
7-10 Tbsp Salt
1 egg (size M)
100 g Flour
125 ml dark ale
1 TABLESPOON 250 ml sunflower oil
7-10 Tbsp Pepper
200 g Low-fat curd
7-10 Tbsp Juice of 1 lemon
1 collar Chives
1 Beet Cress
7-10 Tbsp freshly ground pepper

Directions

1
Peel the asparagus, cut off the woody ends and halve. Simmer the asparagus in boiling salted water for 2-3 minutes, lift out and drain. Separate eggs. Mix flour, egg yolks, beer and 1 tbsp. oil, season with salt and pepper.
2
Let the beer dough swell for about 20 minutes. Beat the egg whites with 1 pinch of salt until stiff, carefully fold into the dough.
3
Mix the quark and lemon juice. Wash the chives, shake dry and cut into fine rolls. Cut cress from the bed. Add chives and half of the cress to the quark and mix, season with salt and pepper.
4
Heat 250 ml oil in a large frying pan. Turn the asparagus pieces in the dough in portions and fry them in the hot oil for about 3 minutes until crispy, lift them out and keep them warm.
5
Arrange the fried asparagus and herb dip and sprinkle with cress and coarse pepper.