Breaded and Fried Asparagus with Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 100.9 μg | (168 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 316 μg | (105 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 kilogram white Asparagus (thin stalks)
- 2 eggs
- 5 Tbsps Pastry flour
- 6 Tbsps breadcrumbs
- 2 Tbsps Sesame seeds
- 1 Tbsp Poppy seeds
- 1 pinch Cumin
- salt
- freshly ground peppers
- lemon juice
- Fat (for frying)
- For the dip
- 200 grams Yogurt (0.1% fat)
- 100 grams Crème fraiche
- 2 Tbsps freshly chopped Dill
- salt
- cayenne pepper
Preparation steps
Peel the asparagus, remove the tough woody ends and cut the asparagus in half or into thirds crosswise. Prepare three bowls or plates and whisk the eggs in one. Place the flour in another bowl and the breadcrumbs, sesame seeds, poppy seeds and cumin in a third. Season the asparagus with salt and pepper and sprinkle with lemon juice. Dip the asparagus first in flour, drag through the egg and coat with breadcrumbs, pressing gently to adhere.
Heat the oil to 170°C (approximately 350°F) on an instant-read thermometer. Working in batches, fry the asparagus until golden brown and crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining asparagus.
For the dip: Mix the yogurt with the crème fraîche and dill and season with salt and cayenne pepper. Serve with the asparagus.
