Asparagus in Beer Batter with Various Dips

Ingredients

• 100 g mayonnaise
• 100 g yogurt
• 1 EL horseradish (finely grated)
• Salt
• Pepper
• 0.25 head lettuce
• 50 g parmesan (chopped)
• 0.5 lemon (juiced)
• 50 ml oil
• Salt
• Pepper
• 150 g Strawberries
• 0.5 bunch coriander
• 100 g mango chutney (ready-made)
• 1 kg green asparagus
• 400 g flour
• 500 ml beer
• 2 tsp poppy seeds
• Salt
• deep-frying oil

Instructions

1. 1.

   For the horseradish dip, whisk all ingredients together and season to taste. For the pesto, wash and dry the lettuce, then blend with remaining ingredients in a blender until smooth; season. For the chutney, wash, core, and dice strawberries. Wash coriander, shake dry, finely chop. Mix both with mango chutney.

2. 2.

   Fill dips into bowls and set aside. Wash asparagus, trim woody ends, and let drain. Whisk flour with beer to form a smooth batter; let rest. Meanwhile heat deep-frying oil in a pot (it’s ready when bubbles rise on the handle of a wooden spoon held in the oil).

3. 3.

   Add poppy seeds to the batter, season lightly, mix well. Dip asparagus spears into batter and fry in hot oil until golden. Drain on paper towels and keep warm in oven. Serve asparagus in butter paper bags on a board with dips.