Jun
Ciao,
Yes, I promised to stop writing about asparagus recipes, but over the weekend, I tasted this delicacy and couldn’t help but share it! This is the last asparagus recipe because the asparagus season is nearly over… anyway here’s the recipe; as always easy and quick enough!
Ingredients
- 1kg of asparagus (both white and green ones are fine)
- 3 eggs
- 130 g of flour
- about 80 ml of water
- 3 heaping tablespoons of extra virgin olive oil
- peanut oil for frying
- 120 g of butter
- 1 orange
- 2 sprigs of parsley
- salt
- peppe
Preparation of asparagus
Clean the asparagus, peel them, remove the lower part of the stem (the hardest part you can use to make risotto) and boil them for about 15 minutes; they have to soften but not too much. Let them cool, and pat them dry with a towel to keep them dry.
In a bowl, pour the olive oil with 100 g of flour and about 80 ml of water; mix everything until you get a soft and homogeneous batter.
Take the three eggs and separate the whites from the yolks; whip the egg whites while leaving the yolks aside for a moment, as we will need them for the orange sauce. Once stiff, add the egg whites to the batter a little at a time, being careful not to disassemble them.
Put the peanut oil in a large skillet and bring it to a boil. Meanwhile, lightly flour the asparagus with the remaining flour. Once the oil is ready, dip the asparagus, one at a time, into the batter and fry. Once the frying is golden, remove from the pot and let drain from the oil (I use kitchen paper).
The orange sauce
Grate the orange zest and then squeeze the juice. Chop the parsley. Beat the yolks with an electric whisk, and add the orange juice and the butter you previously melted over low heat. Also, add salt and pepper to taste, move everything into a saucepan and bring to a boil. The fire must be low to prevent the yolks from going crazy; it will take about 10 minutes.
Once the sauce has thickened, remove it from the heat, add the orange zest and the chopped parsley. Bring to the table with fried asparagus and enjoy your meal!
Obviously, we need to pare a wine. Since this could be an appetizer with fried food, you need something to degrease, so I suggest a bubble, preferably a classic method.
I’m sure you will like this dish a lot.
Awaiting your feedback
ciao
Monica
