German White Asparagus Spargel Food

GERMAN FRIED ASPARAGUS WITH HERB CREAM

Steps:

• Wash and peel asparagus and chop off the woody ends.
• Cut the stems into 2 1/2 inch pieces.
• Cook in boiling water for 6 to 8 minutes.
• Drain and allow to cool.
• Dab dry with kitchen paper.
• Whisk together the flour, egg yolk, beer, salt and oil and allow batter to stand for 30 minutes.
• For the herb cream, chop the egg, pickle and onion and mix with the mayonnaise.
• Mix in the chives and parsley and season to taste with salt, pepper, mustard and lemon juice.
• Cover and refrigerate.
• Beat the egg white until stiff and mix into the beer batter.
• Dip the asparagus pieces into the beer batter and fry in a deep fat fryer or deep frying pan until golden brown.
• Serve with the herb cream.

SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE

Steps:

• Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
• Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
• Arrange on serving platter and squeeze with fresh lemon juice.
• Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
• Remove butter from the microwave and stir until completely melted.
• Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
• Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
• Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
• NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.