German Fried Asparagus With Herb Cream

Recipe by Mom2Rose
READY IN: 50mins
SERVES: 2-4
YIELD: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and peel asparagus and chop off the woody ends.
  • Cut the stems into 2 1/2 inch pieces.
  • Cook in boiling water for 6 to 8 minutes.
  • Drain and allow to cool.
  • Dab dry with kitchen paper.
  • Whisk together the flour, egg yolk, beer, salt and oil and allow batter to stand for 30 minutes.
  • For the herb cream, chop the egg, pickle and onion and mix with the mayonnaise.
  • Mix in the chives and parsley and season to taste with salt, pepper, mustard and lemon juice.
  • Cover and refrigerate.
  • Beat the egg white until stiff and mix into the beer batter.
  • Dip the asparagus pieces into the beer batter and fry in a deep fat fryer or deep frying pan until golden brown.
  • Serve with the herb cream.
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