Deep-fried asparagus

Name: Deep-fried asparagus
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g white asparagus; 250 g green asparagus; 7-10 Tbsp Salt; 4 Stem(s) Basil; 2 Eggs; 100 ml Beer; 100 g Flour; 1 TABLESPOON grated parmesan cheese; 1 kg white vegetable fat for frying; 7-10 Tbsp Lime and basil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g white asparagus
250 g green asparagus
7-10 Tbsp Salt
4 Stem(s) Basil
2 Eggs
100 ml Beer
100 g Flour
1 TABLESPOON grated parmesan cheese
1 kg white vegetable fat for frying
7-10 Tbsp Lime and basil

Directions

1
Wash and peel the white asparagus and cut off the woody ends. Wash the green asparagus and cut off the woody ends. Cut the asparagus spears in half. Cook the white asparagus in boiling salted water for about 17 minutes. Add the green asparagus after about 5 minutes of cooking time and cook with it. Then drain. Wash the basil, dab dry and pluck the leaves from the stalks.
2
For the dough, whisk eggs and beer. Stir in flour and parmesan. Heat the fat to 180°C. Carefully pull asparagus and basil through the dough one after the other. Fry in hot frying fat until golden brown. Serve with slices of lime and fresh basil. Serve with garlic mayonnaise and baguette