Roasted Asparagus
1 serving
60 minutes
Fried asparagus is an exquisite French dish embodying elegance and simplicity. Asparagus, known for its delicate flavor and fine texture, acquires a delicious crispy crust through breading and frying. This recipe is complemented by an airy creamy sauce with a truffle aroma that enhances the richness of flavor. A light nutty note of sesame adds sophistication to the dish. Traditionally, asparagus is considered a spring delicacy in France, gracing gourmet tables with its fresh taste and versatility. It is served as a standalone dish or an elegant appetizer with meat and fish. Perfect for festive dinners or refined lunches, pairing well with white wines and light salads. It is a true masterpiece of French cuisine that captivates hearts with its simplicity and richness of flavor.
1
Blanch 150 grams of asparagus (about 5 pieces per serving) lightly and trim the hard part from the bottom to the middle.
- Asparagus: 150 g
2
Whisk the raw egg, cream, and milk.
- Chicken egg: 1 piece
- Single cream 10% fat: to taste
- Skimmed milk: to taste
3
Dip the asparagus in the prepared mixture and coat it in breadcrumbs.
- Breadcrumbs: to taste
4
Fry at 180 degrees until golden brown.
5
Sauce: mix cream and truffle oil, season with salt to taste.
- Single cream 10% fat: to taste
- Truffle oil: to taste
- Salt: to taste
6
Sprinkle with toasted sesame seeds before serving.
- Sesame seeds: to taste
7