Fried asparagus with cold spinach sauce recipe
Fried Asparagus with Cold Spinach Sauce recipe
|300 g||young spinach|
|150 g||ice cubes|
|salt and freshly ground black pepper|
|5 tbsp||grape seed oil|
|5 tbsp||vegetable stock|
|12 stalk(s)||asparagus, woody ends removed|
|4 tbsp||crème fraîche|
Blanch the spinach for 2 minutes, then drain.
In a blender, combine the spinach and the ice cubes. Pour in the grape seed oil and the stock and process until well combined. Season to taste with salt and pepper. Set aside in the refrigerator.
Cook the asparagus in salted water until al dente. Drain and allow to cool.
Whisk the egg. Stir in the oil and the water. Turn the asparagus first in the egg mixture and then in the breadcrumbs. In a pan, heat the lard and fry the asparagus until golden all around.
Serve the fried asparagus with the cold spinach sauce and the crème fraîche.
ca. 15 min
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