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🍽️ Crispy Baked Asparagus with Herb Dip and Fried Potatoes

610 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• 200 g breadcrumbs
• 1 egg
• 1 tsp oil
• flour
• ghee (for deep frying)
• 250 g crème légère
• 0.5 bunch dill
• 0.5 bunch parsley
• 1 clove garlic
• salt
• pepper
• 400 g potatoes
• 3 tbsp butter

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Peel the asparagus and cut off the woody ends.
3. 3. Bring a pot of salted water to a boil.
4. 4. Cook the asparagus in the boiling water for about 15 minutes until tender but firm.
5. 5. Remove the asparagus from the water and let it drain well.
6. 6. Pat the asparagus dry with a kitchen towel.
7. 7. Season the asparagus with salt and pepper.
8. 8. Coat the asparagus spears in flour.
9. 9. Whisk an egg with a little oil in a shallow bowl.
10. 10. Dip the asparagus tips into the egg mixture.
11. 11. Coat the asparagus tips in breadcrumbs.
12. 12. Heat clarified butter in a frying pan.
13. 13. Fry the asparagus tips in the hot butter for about 4 minutes until golden brown.
14. 14. Let the fried asparagus drain on a kitchen towel.
15. 15. Wash the fresh herbs and chop them finely.
16. 16. Mix the herbs with Creme leger (a light cream product).
17. 17. Peel the garlic and press it into the dip mixture.
18. 18. Season the dip with salt and pepper.
19. 19. Peel the potatoes and wash them.
20. 20. Halve the potatoes.
21. 21. Boil the potatoes in salted water for about 20 minutes.
22. 22. Drain the potatoes.
23. 23. Heat butter in a frying pan.
24. 24. Toss the potatoes in the hot butter.

Nutrition per serving

• kcal: 610
• Protein: 14 g · Fett/Fat: 34 g · Carbs: 61 g