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QimiQ
Benefits
100% natural, contains no preservatives, additives or emulsifiers
Acid, heat and alcohol stable
Binds with fluid - no separation of ingredients
Creamy indulgent taste with less fat
15
easy
Ingredients for 6 portions
1000
g
Green asparagus
Walnut leaves
4
Egg white(s)
Salt
Vegetable oil,
to deep fry
For the sauce
125
ml
Clear vegetable stock
125
g
QimiQ Classic
2
tbsp
Dijon mustard
Anchovy paste
2
Egg(s)
10
g
Lemon peel
Salt
Curry powder
Method
1.
For the sauce, heat the vegetable stock and QimiQ Classic. Add the mustard, a good shot of anchovy paste and the eggs and mix well. Stir in the lemon zest and season to taste with salt and curry.
2.
Peel the lower half of the asparagus. Chop into approx. 6 cm pieces and wrap 2 pieces in one nut leaf. Fasten the leaves with tooth picks.
3.
Lightly whisk the egg whites with a little salt. Dip the asparagus parcels in the egg white and deep fry in hot oil until slightly brown.
4.
Allow to drain on a kitchen towel, and serve immediately with the sauce.
