For the crispy asparagus spears:

16 asparagus spears

2 eggs

Polenta flour

Plain flour

Smoked paprika



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.


• Mix the bacon & tarragon into the mayonnaise. 

• Finish with tarragon vinegar or lemon juice to taste.

• Serves 4

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