Killarney Restaurant

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