Fried Beer Battered Asparagus with Assorted Dips
Ingredients
- For the horseradish dip
- 100 grams Mayonnaise
- 100 grams Yogurt (0.1% fat)
- 1 Tbsp Horseradish (finely grated)
- salt
- peppers
- For the pesto
- ¼ Lettuce
- 50 grams Parmesan (chopped)
- ½ lemon (squeezed)
- 50 milliliters vegetable oil
- salt
- peppers
- For the strawberry chutney
- 150 grams Strawberries
- ½ bunch cilantro
- 100 grams Mango chutney
- For the asparagus
- 1 kilogram green Asparagus
- 400 grams Pastry flour
- 500 milliliters beer
- 2 tsps Poppy seeds
- salt
- Frying oil
Preparation steps
For the horseradish dip: Mix all the ingredients together to taste.
For the pesto: Rinse the lettuce and spin dry, transfer to a blender and puree with the remaining ingredients.
For the chutney: Rinse the strawberries and dice. Rinse the cilantro, shake dry and chop finely. Mix both with the mango chutney.
Fill the dips in bowls and set aside.
Rinse the asparagus and remove the woody ends. Whisk the flour with the beer until smooth. Meanwhile, heat the frying oil in a pot (it is hot enough if the oil bubbles when a wooden spoon is dipped in).
Add the poppy seeds to the batter and season with a little salt. Dip the asparagus in the batter and then place in the hot fry oil. Keep submerged until light brown and drain on a cooling rack and keep warm in the oven.
To serve: Roll a cone out of greaseproof paper and place asparagus spears inside. Serve with all three sauces.
