Asparagus in beer batter with avocado mayonnaise

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Ingredients for the recipe (for 4 people)

  • 200 g of flour
  • about 250 ml of light beer
  • 2 eggs
  • Salt pepper
  • 1 handful of basil
  • 1 avocado
  • 3 to 4 tablespoons of lemon juice
  • 100 g mayonnaise
  • 1 kg green asparagus
  • 1 tsp of sugar
  • Vegetable oil for frying
  • Fleur de Sel
  • cress

Preparation (preparation / preparation time: 65 minutes)

1. Stir flour with 1 teaspoon of salt, beer and eggs until smooth in a bowl until smooth. Season with salt and pepper and if necessary add flour or beer. Covered and allowed to rest for about 20 minutes.
2. Rinse for the dip basil and pluck the leaves.
3. Peel avocado, halve, core, pulp with basil, 1 to 2 tablespoons lemon juice and the mayonnaise puree creamy. Season with salt and pepper.
4. Peel the lower third of the asparagus, possibly cut off woody ends. Cook in boiling salted water with sugar, 2 tablespoons of lemon juice and 1 teaspoon of salt for about 5 minutes, quench and pat dry.
5. Turn the asparagus spears into the flour, dipping in portions in the dough. Drain, bake in hot oil (about 170° C) for 4 to 5 minutes until golden brown. Rotate in between so that the bars cook evenly. Remove with a slotted spoon, drain on kitchen paper, sprinkle with fleur de sel and watercress and serve with avocado mayonnaise.

Green or pale asparagus?

Grow green asparagus

Green asparagus is relatively easy to cultivate

In general, the cultivation of pale asparagus is especially expensive. For green asparagus and the purple read this is by no means true - quite the opposite: There is hardly a vegetable that requires less care and thereby at least ten, often up to 15 years a regular harvest. Botanically, there is no difference between bleaching and green asparagus. White asparagus is always cultivated on dams, green and purple varieties are grown in flat beds.

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