in Germany

Asparagus in batter with herb cream

updated

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Ingredients for 4 servings:

  • 1 kg asparagus
  • Sugar
  • Salt
  • oil
  • 3 eggs
  • 180 ml white wine
  • 200 g flour
  • 2 tbsp butter, melted
  • Salt
  • nutmeg
  • Sugar
  • 250 g sour cream
  • 2 tbsp mayonnaise
  • ½ lemon(s), juice
  • 3 tbsp herbs, chopped (e.g. basil, chives, parsley, oregano,…)
  • some salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the asparagus and cook in lightly sweetened salted water until al dente. Remove, rinse, and drain well. For the batter, separate the eggs. Whisk the yolks with the wine. Stir in the flour and butter, season with salt, nutmeg, and sugar. Beat the egg whites until stiff and fold in. Coat the asparagus in flour, dip it in the batter, and fry quickly in oil until golden brown. For the herb cream, mix the sour cream with mayonnaise and lemon juice, season with salt and pepper, and stir in the chopped herbs. Serve the asparagus with the herb cream. Serve with bread and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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