🍽️ Crispy Asparagus with Sesame Crust and Yoghurt Dip

Name: Crispy Asparagus with Sesame Crust and Yoghurt Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg white asparagus (thin spears); 2 eggs; 5 tbsp flour; 6 tbsp breadcrumbs; 2 tbsp sesame seeds; 1 tbsp poppy seeds; 1 pinch cumin; salt; pepper (from the mill); lemon juice; fat for frying (vegetable oil or ghee); 200 g yogurt; 100 g crème fraîche; 2 tbsp freshly chopped dill; salt; cayenne pepper

429 kcal · 30 min · 4 servings

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Ingredients

1 kg white asparagus (thin spears)
2 eggs
5 tbsp flour
6 tbsp breadcrumbs
2 tbsp sesame seeds
1 tbsp poppy seeds
1 pinch cumin
salt
pepper (from the mill)
lemon juice
fat for frying (vegetable oil or ghee)
200 g yogurt
100 g crème fraîche
2 tbsp freshly chopped dill
salt
cayenne pepper

Instructions

1. Peel the asparagus and cut the stalks into roughly equal-sized pieces.
2. Prepare three shallow bowls.
3. Whisk the eggs loosely in the first bowl.
4. Place the flour in the second bowl.
5. Mix the breadcrumb crumbs with the sesame seeds, poppy seeds, and cumin in the third bowl.
6. Season the asparagus pieces with salt and pepper.
7. Drizzle the asparagus with some lemon juice.
8. Coat the asparagus pieces first in the flour.
9. Then dip them into the whisked eggs.
10. Finally, coat them in the crumb-sesame mixture.
11. Press the coating slightly so that it adheres well.
12. Heat the frying oil in a pan to approximately 170 degrees Celsius.
13. Fry the asparagus in batches until golden brown, which takes about 6 minutes.
14. Remove the asparagus with a slotted spoon.
15. Let it drain on kitchen paper.
16. Repeat the frying process until all asparagus pieces are done.
17. For the sauce, mix the yoghurt with the crème fraîche.
18. Fold in the finely chopped dill.
19. Season the dip sauce with salt and cayenne pepper.
20. Serve the hot asparagus with the cold yoghurt sauce.

Nutrition per serving

kcal: 429
Protein: 16 g · Fett/Fat: 24 g · Carbs: 35 g