Buy all ingredients right below the recipe
Main Ingredients
- 500 g of White Asparagus (fresh)
- 500 g of Green Asparagus
- 100 g of Wheat Flour Type 405
- 2 pieces of Eggs (size M/L)
- 150 g of Panko Breadcrumbs
Pantry
- 500 ml of Neutral Oil
- 1 pinch of Fine Salt / Fine Sea Salt
- 1 pinch of Ground Black Pepper
Preparation
- 1Peel the white asparagus completely and cut off the woody ends. For green asparagus, only peel the bottom third and also trim the ends.
- 2Pre-cook the asparagus in boiling salted water for about 3-5 minutes (it should still be al dente). Then drain and pat dry thoroughly.
Breading
- 1Prepare three deep plates for the breading station: fill the first with flour, the second with beaten eggs (seasoned with salt and pepper), and the third with Panko breadcrumbs.
- 2One by one, first coat the asparagus spears in flour, then dip them in the egg, and finally press them firmly into the Panko breadcrumbs all around.
Frying
- 1Heat plenty of vegetable oil in a large pan. Fry the breaded asparagus spears in it over medium heat until golden brown and crispy on all sides.
- 2Drain on kitchen paper and serve immediately. A fresh dip or a classic Hollandaise sauce pairs well with it.
