German Fried Asparagus With Herb Cream

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Gebackener spargel mit kräutercreme" source: germanfoods.org"

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Steps

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Wash and peel asparagus and chop off the woody ends.

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Cut the stems into 2 1 / 2 inch pieces.

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Cook in boiling water for 6 to 8 minutes.

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Drain and allow to cool.

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Dab dry with kitchen paper.

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Whisk together the flour , egg yolk , beer , salt and oil and allow batter to stand for 30 minutes.

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For the herb cream , chop the egg , pickle and onion and mix with the mayonnaise.

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Mix in the chives and parsley and season to taste with salt , pepper , mustard and lemon juice.

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Cover and refrigerate.

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Beat the egg white until stiff and mix into the beer batter.

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Dip the asparagus pieces into the beer batter and fry in a deep fat fryer or deep frying pan until golden brown.

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Serve with the herb cream.

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Ingredients

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white asparagus, flour, beer, egg, salt, canola oil, hard-boiled egg, pickles, onion, mayonnaise, parsley, chives, salt and pepper, lemon juice, mustard