Asparagus Fritters with Chive Mayonnaise

If you are looking for something different to do with asparagus then this recipe is for you. I am not saying that simply poached or simmered with some butter is not a heavenly way to enjoy asparagus but everyone likes to spread their wings and look at something new. This recipe is adapted from a Sally Clarke recipe.

  • For the asparagus: 100g flour
  • Pinch salt
  • 125g sparkling water
  • 500g asparagus
  • 1 egg white
  • Veg oil for frying
  • For the mayo: 2 egg yolks
  • 250ml light olive oil
  • Salt and pepper
  • Squeeze of lemon juice
  • 20g chopped chives
  • N/A

Prep: 15 mins
Cook: 30 mins

Serves: 4 (as a starter)

Method

Step 1

1. To make the mayo: In a bowl beat the egg yolks until smooth. Very gradually add the olive oil a trickle at a time and incorporate into the egg yolks before adding more. Keep combining like this until all the oil is used. Add a tablespoon of cold water to the mayonnaise to emulsify it. Add the chopped chives and the squeeze of lemon and season with salt and pepper. Place to one side.

Step 2

2. To prepare the asparagus: Thinly slice each asparagus spear lengthways, unless they are already very fine. Place to one side.

Step 3

3. In a bowl mix together the flour, salt and water, adding the water gradually to avoid lumps.

Step 4

4. Drop the asparagus into the batter and mix it around so that each spear half gets coated.

Step 5

5. Heat the veg oil in a deep pan. You don’t need a lot of oil, just enough to shallow fry the asparagus. When the oil is hot place a few spears into the oil, very carefully to avoid splashback. Fry until each spear takes on a golden colour, about 4 minutes or so. The asparagus will be cooked through.

Step 6

6. Serve with the mayonnaise for a light lunch or a starter.