Fried asparagus with yoghurt dip
easy
45 mins
45 mins
Ingredients
- 250 g green asparagus (10-12 stems)
- 7-10 Tbsp Salt
- 1 Egg
- 1/8 l White wine
- 3 TABLESPOONS Flour
- 1 untreated lemon
- 1 Beet Cress
- 200 g Whole milk yoghurt
- 7-10 Tbsp white pepper
- 20-24 (approx. 300 g) small thin slices of cooked ham
- 1 kg white vegetable fat for frying
- 7-10 Tbsp Parsley and lemon wedges
Directions
- 1
Wash the asparagus, peel the lower third and cut off the ends. Halve the asparagus and cook in boiling salted water for about 5 minutes. Drain and let cool off. Meanwhile separate the eggs for the dough.
- 2
Mix egg yolk, wine, flour and salt to a smooth dough and let it swell. For the dip, wash the lemon thoroughly, dab dry and rub the peel. Squeeze 1/2 lemon. Cut cress from the bed and mix 3/4 of it with grated lemon peel, except for 1 teaspoon, and yoghurt.
- 3
Season to taste with salt, pepper and lemon juice. Place in a bowl and garnish with the remaining cress and lemon peel. Wrap asparagus halves with ham. Beat the egg white until stiff and fold into the batter.
- 4
Asparagus pieces are best skewered onto a meat fork and dunk in the dough. Drain a little and fry in hot frying fat for 1-2 minutes until golden brown. Lift out with a skimmer and drain on kitchen paper.
- 5
Arrange on a plate and serve garnished with parsley and lemon.
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