Crispy Coated Asparagus

Ingredients

• 1.5 kg white asparagus
• 2 Eggs
• Salt
• 1 tbsp Lemon Juice
• Pepper
• 4 tbsp flour
• 100 g bread flour
• 2 tbsp freshly chopped herbs (thyme and rosemary)
• fat for frying (vegetable oil or clarified butter)

Instructions

1. 1.

   Peel the asparagus and trim woody ends if necessary. Boil in salted water for 10 minutes, shock in ice water, then pat dry.

2. 2.

   Prepare three bowls: whisk eggs with salt and pepper in one, place flour in another, and breadcrumbs in the third.

3. 3.

   Coat each asparagus spear first in flour, then dip in egg, and coat half with breadcrumbs. For the second half mix herbs into breadcrumbs before coating, pressing lightly to adhere fully.

4. 4.

   Fry portions in hot fat (≈170 °C) for 2–3 minutes until golden brown. Drain on paper towels using a slotted spoon.

5. 5.

   Serve with dips of choice.