Gebackener Spargel mit Kräutercreme
White asparagus in a beer batter, then served with herbed cream sauce - a very German celebration of asparagus season.
- 1-1/2 pounds white asparagus
- 1 cup flour
- 5/8 cup light German beer 150 ml
- 1 egg separated
- 1 tablespoon canola oil
- canola oil for frying
- 1 hard-boiled egg
- 2 German pickles
- 1 small onion
- 1-1/2 cups mayonnaise
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- salt and pepper
- lemon juice
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.
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.
Chop the eggs, 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.