Fried Asparagus With Herb Cream Gebackener Spargel Mit Kräutercreme Recipes

GERMAN FRIED ASPARAGUS WITH HERB CREAM

Steps:

• 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.

BATTER FRIED ASPARAGUS WITH HERB OR LEMON DIPPING SAUCES

Steps:

• After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels.
• Place oven rack in the middle position; preheat oven to 200°F
• In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour.
• For the dipping sauces:.
• HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve.
• LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve
• Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside.
• Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK'S TIP: Remember to return the oil to 375°F between batches of asparagus.).
• Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden.
• Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes.
• Serve warm with one or both of the dipping sauces.

PAN-FRIED ASPARAGUS

Steps:

• Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.