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Ingredients
2 bunches of asparagus
1 clove of garlic
200ml cream
50 g flour
1 egg
100g breadcrumbs
Zest of ½ a lemon
Method
Cut the tips from the asparagus then pass them through the flour eggs and lemon zested breadcrumbs.
Roughly chop the remaining stalks of the asparagus and place into a saucepan with the cream and garlic, bring to a boil then simmer for 5 minutes.
Blend the cream and asparagus using Mr. Buzzy until smooth.
Deep fry the crumbed asparagus until golden brown and serve with the creamed asparagus.
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