Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 928.47 Kcal (3887 kJ) | ||
| Calories from fat | 680.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.57g | 116% | |
|---|---|---|---|
| Cholesterol | 122.2mg | 41% | |
| Sodium | 1436.28mg | 60% | |
| Potassium | 516.23mg | 11% | |
| Total Carbs | 50.13g | 17% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 8.04g | 32% | |
| Protein | 12.29g | 25% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 6.3mg | 35% | |
| Calcium | 180.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 230.83 Kcal (966 kJ) | ||
| Calories from fat | 169.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.79g | 116% | |
|---|---|---|---|
| Cholesterol | 30.38mg | 41% | |
| Sodium | 357.07mg | 60% | |
| Potassium | 128.34mg | 11% | |
| Total Carbs | 12.46g | 17% | |
| Sugars | 1.83g | 30% | |
| Dietary Fiber | 2g | 32% | |
| Protein | 3.06g | 25% | |
| Vitamin C | 3.7mg | 25% | |
| Iron | 1.6mg | 35% | |
| Calcium | 44.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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