Enjoy fresh asparagus in a crispy coating with creamy remoulade sauce and crunchy lamb‘s lettuce. A spring delight!
Discover a fascinating dish that combines tradition and elegance: Breaded and Fried Asparagus. This culinary creation combines the delicate flavors of white asparagus with a crispy coating, served with a creamy remoulade sauce and fresh lamb's lettuce. A true spring experience that delights both as a main course and as a refined side dish. Follow our simple instructions for a result that seduces both the eye and the palate.
Breaded Fried Asparagus
Servings: 4
Total preparation time: About 45 minutes
Calories per serving: About 350-400 kcal
Utensils:
- Vegetable peeler
- Large pot for blanching
- Bowl for ice water
- 3 shallow plates for breading (flour, egg, breadcrumbs)
- Deep frying pan or pot for frying
- Kitchen paper
- Cutting board and knife
Ingredients:
For the breaded asparagus:
For the breaded asparagus:
- 500 g fresh white asparagus
- Water for blanching
- 1 tsp sugar
- 1 tsp salt
- Some slices of lemon
- 2 eggs
- 100 g flour
- 100 g breadcrumbs
- Oil for frying
For the side dish:
- Link to remoulade sauce
- 200 g lamb's lettuce (field salad)
Preparation:
- Prepare the asparagus:
- Peel the asparagus and cut off the woody ends.
- Bring water to a boil in a large pot and add sugar, salt, and some lemon slices.
- Add the asparagus to the water and blanch for about 2-3 minutes until just tender but still firm.
- Remove the asparagus and immediately plunge into ice water to stop the cooking process.
- Breading:
- Whisk the eggs in a shallow plate.
- Place flour and breadcrumbs in separate shallow plates.
- Dip the blanched asparagus first in the flour, then in the whisked egg, and finally coat in breadcrumbs.
- Frying:
- Heat enough oil in a deep frying pan or pot.
- Add the breaded asparagus in batches to the hot oil and fry until golden brown on all sides.
- Drain on kitchen paper to remove excess oil.
Serving suggestions:
- With remoulade sauce: Serve the fried asparagus with homemade or store-bought remoulade sauce.
- Lamb's lettuce: Prepare a fresh lamb's lettuce as a side dish. Simply dress the washed salad with a vinaigrette made of olive oil, balsamic vinegar, salt, and pepper.
Tips & Tricks:
- Blanching: Blanching makes the asparagus tender and preserves its bright color.
- Breading: For an extra crispy coating, you can add some parmesan to the breadcrumbs.
- Oil temperature: Make sure the oil is hot enough before adding the asparagus. A piece of bread should turn golden brown in about 30 seconds.
Decoration:
- Serving plate: Arrange the asparagus attractively on a large serving plate.
- Lemon slices: Garnish the dish with fresh lemon slices for a splash of color and additional flavor.
- Herbs: Some fresh herbs like parsley or dill can not only serve as decoration but also enhance the flavor.
With this guide, you will create a delicious dish that properly celebrates the spring season.
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