Baked Asparagus

Ingredients

• 500 g white asparagus
• 200 g breadcrumbs
• 1 egg
• 1 tsp oil
• flour
• clarified butter (for frying)
• 250 g light cream
• 0.5 bunch dill
• 0.5 bunch Parsley
• 1 Garlic clove
• Salt
• Pepper
• 400 g Potatoes
• 3 tbsp butter

Instructions

1. 1.

   Peel the asparagus, trim the ends and simmer in salted water for about 15 minutes until firm. Remove, drain well, pat dry, season with salt and pepper, then coat in flour. Beat the egg with oil; dip the asparagus tips in the egg mixture, roll in breadcrumbs, and fry in hot clarified butter for about 4 minutes until golden brown. Drain the baked asparagus on kitchen paper.

2. 2.

   For the dip wash and finely chop the herbs, mix gently with the cream. Peel the garlic, press into the dip, season with salt and pepper. Peel, rinse, halve the potatoes and boil in salted water for about 20 minutes; drain. Warm butter and toss the potatoes in it.