fried asparagus with dip, © solphoto /© solphoto /

ingredients for 4 persons

For the dough:

  • 2 eggs
  • 200 ml of sparkling wine or sparkling wine
  • 1 tablespoon of grapeseed oil
  • Salt pepper
  • 150 g of flour
  • 80 g Allgäu Emmentaler, grated

For the dip:

  • 1 handful of mixed herbs (chives, chervil, smooth parsley etc.)
  • 200 g of sour cream
  • 3 tablespoons dry white wine
  • 200 g cream cheese
  • Salt pepper
  • 500 g green asparagus
  • Frying fat, some flour

For the dough, whisk the eggs with sparkling wine or sparkling wine, the grapeseed oil, salt and pepper, then fold in the flour and the grated cheese and let it swell for 10 minutes.
For the herbal dip finely chop the herbs, mix with sour cream, white wine and cream cheese, season with salt and pepper.
Peel the asparagus spears in the lower third, wash, pat dry and cut into 3 cm pieces; heat the frying fat. Dust the asparagus pieces with flour, dip into the dough and bake in the hot fat in portions floating golden brown, drain briefly on kitchen paper.
Serve the fried asparagus sections together with the herb dip.

Recipe by Ilse Weinreich, Weingut Schuhmacher-Weinreich, Bechtheim
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)

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