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!
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 the egg and finally in the grated bread. Proceed as for a normal Wiener schnitzel.
FRY breaded asparagus in hot oil: initially, quando tuffate l'asparago nell'olio, Let the high heat, non appena l'asparago inizia a colorire, abbassate leggermente il fuoco in modo che possa cuocere all'interno senza scurirsi troppo: 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) e l'olio, then salt, pepper and add the finely chopped fresh mint.
Serve warm asparagus with yoghurt sauce, and Bon Appetit!
MATCHING: Suggeriamo '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, questa birra esalta i sapori erbacei dell'asparago e rende piacevole la degustazione grazie a una schiuma morbida e compatta. Profumi floreali e gusto mediamente persistente fanno di questa birra una bevanda facilmente bevibile e gradevole soprattutto d'estate.