Crispy asparagus skewers

Ingredients for 4 servings:

• 20 stalk(s) asparagus, green, about 4-5 cm long
• 40 stalk(s) white asparagus (peeled), about 4-5 cm long
• 10 slices of bacon
• 1 egg white
• 50 g almond(s), chopped
• Salt
• n. B. Sage, fresh
• Piece(s) of oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with bacon or almonds

Halve the bacon slices and wrap half of the white asparagus in them. Thread two of the wrapped white asparagus tips and one green asparagus tip onto a wooden skewer, ensuring the green tip is in the center. Twist the skewers slightly if necessary to prevent the asparagus from breaking. Alternately skewer the remaining asparagus tips. Roll them first in egg white and then in the chopped almonds, pressing firmly. Heat a little oil in two pans and sizzle the asparagus skewers over medium heat, adding a little salt. Do not overcook, as the asparagus will not be cooked if the coating is already dark. Almond-wrapped skewers require a little more care, as the almonds do not adhere to the asparagus as well at first. However, as they heat up, the egg white will provide the necessary stability. Serve the skewers hot. Tip: The bacon-wrapped skewers also taste great if you add a few fresh sage leaves to the pan while frying.