Green Asparagus in Beer Batter with Cardinale Sauce

For green asparagus in beer batter with Cardinale sauce, first prepare the beer batter: separate the eggs. Mix beer, egg yolks, flour and salt. Beat the egg whites until stiff and fold into the batter, let rest for about 30 minutes.

Meanwhile, for the Cardinale sauce, mix all ingredients to a smooth sauce, refrigerate.

Wash the asparagus and peel the ends. Then pull through the beer batter, fry in hot shortening until golden and drain on paper towels.

Arrange on a plate together with the cold sauce and serve green asparagus in beer batter with Cardinale sauce.

Preparation Tip:

Green asparagus in beer batter with Cardinale sauce tastes great with white asparagus too!

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