Fried asparagus with mint and yogurt sauce. Don't feel like cooking something easy but a little’ different today? I propose a really tasty spring drink, which can also be served as a side dish. And it's a perfect recipe to be presented in a buffet. I liked this dish so. Taste and texture are amazing: fried asparagus, like a breaded cutlet, have a very crispy crust and vegetables inside it is tender and soft.
To remove grease from frying your mouth, I accompanied the fried asparagus with a refreshing salsa that is prepared in two minutes only made with greek yogurt, lemon, Mint and salt. The fried asparagus with yogurt and mint sauce are a perfect aperitif for the summer. Serve with a fresh aromatic white wine or a glass of sparkling wine. And you want to combine it with a first or a second with the same vegetables, have a look at all my RECIPES WITH ASPARAGUS.
Initially, When I thought of preparing this dish, was planning to blanch before the asparagus. Then, I don't know why, I forgot to Parboil them breaded mud. Obviously, When I realized it was too late. So I decided to fry asparagus equally, first over high heat in hot oil, then slightly lowering the fire. To arrive at a total area of about 3-4 minutes.
I cross my fingers: the result was very good, so I'm here to tell you to prepare them exactly like I did: a passage in less in the kitchen for you and a more intense taste on the plate! If you are a real sweet tooth, instead of yogurt can accompany the fried asparagus with a delicious home made mayonnaise, perhaps enriched with herbs. Have a nice day!
FRIED ASPARAGUS WITH SAUCE YOGURTPrint This
- a bunch of asparagus
- stale breadcrumbs, to taste
- flour, to taste
- 2 whole eggs
- peanut oil for frying, to taste
- salt and pepper
- FOR THE SAUCE
- 250 grams of Greek yogurt
- lemon juice just enough
- fresh mint as required
- extra virgin olive oil as required
- salt and pepper
Thoroughly wash the asparagus, eliminate the hardest part of the stem and peel the rest to peel. Put in a dish breadcrumbs, in another flour, slightly salty, and in the third the eggs, beaten and savory. Pass each asparagus first in flour, so it is evenly coated, then in egg and finally in breadcrumbs. Proceed as for a normal Wiener schnitzel.
FRY breaded asparagus in hot oil: initially, When toss asparagus in oil, Let the high heat, as soon as the asparagus begins to Brown, lowered slightly the fire so it can cook inside without darkening too: It will take about 4 minutes.
Meanwhile, prepare the sauce: work in a bowl the yogurt with lemon juice (you choose how much you want it acidic) and the oil, then salt, pepper and add the finely chopped fresh mint.
Serve warm asparagus with yoghurt sauce, and Bon Appetit!
THE PAIRING: We suggest ‘A modo mio‘, a bottom-fermented Pilsner-style lager, refermented in the bottle, produced in Abruzzo (in Roseto degli Abruzzi) from Brewery San Giovanni. With this recipe, This beer enhances the flavors of herbs and asparagus makes a pleasant tasting soft and compact foam. Floral and moderately persistent taste make this beer a beverage easily drinkable and pleasant especially in summer.