Asparagus in Kadayifi Batter with Mango, Fennel and Celery Salad and Lemon and Coriander Mayonnaise

Salad:

1. Peel the mango. Cut the firm pulp into 1 cm cubes (approx. 150 g). Finely puree the rest of the pulp. Wash the cucumber, cut into 5 mm thick slices and quarter them. Remove the threads from the celery stalks and cut into thin slices. Clean and thinly slice the fennel. Cut the onion and leek into small rolls. Halve, core and roughly chop the chilli. Skin the garlic, finely chop. Grate and squeeze the lemon.
2. Put the diced pulp, cucumber, celery, fennel, leek, chilli and garlic in a bowl. Mix the mango puree, lemon zest and juice, sesame oil, soy sauce, rice vinegar, syrup and salt to a marinade and pour over the salad. It should taste sweet, sour, and hot. Mix everything well and let it steep for at least 1 hour at room temperature. If necessary, season again before serving.

Asparagus:

1. Take the kadayifi dough out of the packaging, spread it out on a surface and pull apart. Let rest for 5 minutes.
2. Peel the white asparagus, remove the ends. Peel the green asparagus lightly at the bottom if it is very thick and cut off the woody ends. Spread out both types on a plate, drizzle with a little lemon juice, pepper, salt, sprinkle with a pinch of sugar, let it steep for a while.
3. Let a large pan of about 3 – 4 tbsp clarified butter become liquid, but do not heat it up too much. Add half of the katayifi dough and spread evenly. Place the asparagus on top of the dough and cover it again with the rest of the dough.
4. Now turn up the heat and start the roasting process. When the bottom batter begins to take on color and is slightly crispy, whisk the egg with a small dash of water and pour it onto the surface in a spiral. Let it set briefly, use a spatula to separate the dough into 3 portions along the asparagus and turn each portion individually, then fry the top. To do this, add a little clarified butter.
5. When the dough is crispy all around, the asparagus still has a pleasant bite and it can be served with the fruity salad. Lemon-coriander mayonnaise tastes good as a dip / sauce (see my KB) ………. Enjoy your meal ………

Addendum to the question about kadayifi dough:

1. It is a dough made of fine threads (also called angel hair). It contains flour, water, salt and almost no fat. Its countries of origin are Turkey and Greece. You can use it to prepare both sweet and savory dishes.