For the crispy asparagus spears:
16 asparagus spears
2 eggs
Polenta flour
Plain flour
Smoked paprika
Thyme
Method:
- Peel & lighting steam the asparagus.
- Refresh in iced water and dry well.
- Season the plain flour with salt, smoked paprika and chopped thyme.
- Roll the asparagus in the flour.
- Break the eggs in a bowl & beat.
- Dip the floured spears into it, then roll the asparagus in the polenta flour.
- Allow to chill in the fridge for 10 minutes
- Shallow fry until crispy.
- Place on a kitchen towel to absorb any excess oil
For the smoked bacon & tarragon mayo:
300g mayonnaise
75g smoked bacon (cooked and finely chopped)
15 leaves of fresh tarragon – chopped
Tarragon vinegar or lemon juice.
Method:
- Mix the bacon & tarragon into the mayonnaise.
- Finish with tarragon vinegar or lemon juice to taste.
Serves 4
