Asparagus in Beer Batter with Coriander Quark

Peel the asparagus, cut off the woody ends and cut the stalks into pieces about 5 cm long. Cook in salted boiling water until firm to the bite. Remove and drain. Dry on kitchen paper. Mix the flour and beer. Separate the egg, add the egg yolks and season with salt. Finally beat in the oil. Let the dough rest for about 30 minutes. Beat the egg white until stiff and fold into the batter.

For the coriander quark: put the low-fat quark in a bowl. Pluck the coriander leaves from the stems and chop finely. Mix with the quark, oil, lemon juice, mustard, salt and pepper. Chill until serving.

Heat the frying oil in a large saucepan or deep fryer to 180 degrees ° C. Put the asparagus pieces in the beer batter and fry until golden yellow in the hot fat. Drain on kitchen paper and sprinkle with paprika powder. Serve with the coriander quark.