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Asparagus with a very crunchy other half

Asparagus with a very crunchy other half
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Asparagus with a very crunchy other half

Recipe by Damaris Beems
0.0 from 0 votes
Course: Side dishCuisine: Medittarenean, Middle East
Servings

4

Preparation

20

minutes
Cooking time

5

minutes
Total time

25

minutes

We organize a number of asparagus evenings every year. On those evenings I also prepare asparagus with an Arabic twist. This also applies to this preparation. Every year I come up with something new. But I’ll make this one again next year anyway. Too tasty. Too surprising. And then I’m sure ‘everyone’ will come again.

Ingredients

  • 1 kilo peeled white asparagus

  • 1 package panko bread crumbs

  • 2 table spoon pink dried pepperberries

  • 2 table spoon dry oregano

  • 1 table spoon sumac

  • 0,5 table spoon coarse sea salt

  • 0,5 table spoon freshly ground black pepper

  • 250 ml oatmilk

  • 150 gram flour

  • 4 table spoon cornstarch

  • 1 liter sunflower oil

  • Sauce

  • 100 ml soy sauce

  • 3 table spoon tahina

  • 2 table spoon agave syrup

Cooking time

  • Cook the asparagus lying down in a pan for 3 minutes. Then turn off the heat, and let the asparagus continue to cook with the lid on the pan for another 9 minutes.
  • Meanwhile, make the paste of the oat milk, the flour, cornstarch.
    In a food processor, mix the panko, the berries, oregano, salt and pepper and the sumac. Not too long and not too fine.
  • Drain the asparagus well and pat dry with a kitchen towel.
  • Let your paste stand quietly for a while. At least 10 minutes so that everything binds well. It should not have remained too thin, but also not too thick. Dilute or thicken it as you see fit.
  • In a saucepan, heat the sunflower oil over high heat.
    Dip half of the asparagus – the lower part – in the paste and then turn it around in the spicy panko. Place the part with the panko in the sunflower oil and let the other side of the asparagus rest on the edge of the pan. Turn it around quietly. Remove the asparagus when it is nicely browned and crispy all around. Repeat with all other asparagus. You can of course bake a number of them at the same time in this way.
  • Mix the ingredients for the sauce together and serve with your asparagus.

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