Recipe: How to make crispy asparagus à la Wijmpje Beukers

Do you want to make a recipe different from the classic asparagus ? Then you'll want to know this recipe! Chef Thomas from Wijmpje Beukers shared this delicious starter of crispy asparagus with us. Festive to make around Easter or for a dinner with friends or your lover.

| TIP: also check out Yourlbb's tip for Easter here >>

Crispy Asparagus Recipe

Suitable for: 4 persons
Preparation time:
You need:
8 asparagus
10 grams of sesame seeds
400 grams of panko
8 hen eggs
500 grams of frozen peas
5 mint leaves
2 shallot
Chives
2 tsp mayonnaise
2 garlic cloves
2 tsp crème fraîche
4 radishes
500 grams of floury potatoes
1 tsp curry
1 liter of neutral oil
200 grams of flour
60 grams of coarse mustard
1 dash of sushi vinegar

Crispy asparagus recipe: how to make it

cooking asparagus

1. Peel the asparagus very well, use a bowl and turn the bowl upside down and use it to peel the asparagus.
2. Cut off the bottom piece of the asparagus (1-2 cm), this part of the asparagus is a bit tough.
3. Place the asparagus in a large pan and cover with cold water.
4.  Add a good pinch of salt and some sugar and, if desired, a good knob of butter.
5. Cover the asparagus with the clean tea towel (rinse the tea towel well, as you don't want your asparagus to taste of soapy water) so it doesn't float to the surface.
6.  Place the pan on the heat and bring the asparagus to the boil.
7. Once they boil, reduce the heat and let the asparagus simmer gently for another 5-7 minutes.
8. Check by poking it with a fork or take out 1 asparagus with a fork and let it balance on the fork. If the asparagus bends slightly, it is done.
9. Remove the asparagus from the liquid and let it drain well (if necessary, on a clean tea towel or paper towel).

Breading asparagus:

1. Beat 4 eggs and pour them into a larger bowl.
2. Also place the flour in a large bowl.
3. Place the panko and sesame seeds in a large bowl.
4. Coat the asparagus spears one by one in flour, then eggs, and finally panko breadcrumbs, making sure they're thoroughly coated with all the ingredients. Place the coated asparagus spears on a dry tea towel or paper towel.

Curry potato salad:

1. Peel the potatoes and cut them into brunoise-like pieces. Then boil the potatoes until tender and let them rest on a dry tea towel.
2. Chop the shallots and cut the chives into rings as thin as possible.
3. In a bowl, mix the crème fraîche, coarse mustard, mayonnaise, curry powder and sushi rice and stir in the (fresh) chives.
4. Then stir the sliced ​​potatoes and shallots into the sauce and season with salt and pepper.

Pea cream:

1. Cook the frozen peas for 1 to 2 minutes until just tender. Don't cook too long, as you want a nice green cream.
2. Place all the peas, mint leaves, and 1 clove of garlic in a food processor and process the cream as finely as possible. Then, strain the mixture through a sieve for the smoothest result.
3. Season the pea cream with salt and pepper and put the mixture in a piping bag.

Poaching eggs:

1. Fill a deep saucepan two-thirds full with cold water, add a dash of white wine vinegar and bring the water to the boil.
2. Crack a fresh egg into a cup (using a fresh one really makes a difference), then carefully slide the egg into the boiling water.
3. Reduce the heat to low, so the water has small bubbles, and cook the egg for 4 minutes so the yolk stays soft (for a firmer yolk or if it's a larger egg, cook it a little longer).
4. Remove the egg from the water. Drain it on paper towels.

Frying asparagus:

1. Heat 1 liter of neutral oil (sunflower) in a large pan to 178 degrees.
2. Carefully place the asparagus (in pairs) in the pan and fry until golden brown.
3. Remove the asparagus from the frying oil and let it drain on kitchen paper and sprinkle with salt.

Finishing the dish:

1. Place the potato salad in a large cutter and press down well.
2. Cut the asparagus diagonally, but make sure you keep one straight side so you can stand them upright.
3. Place dots of the pea cream around and on top of the potato salad. Then arrange the asparagus spears against the dots of pea cream.
4. Cut the radish into thin slices and arrange them playfully against the asparagus and potato salad.
5. Place the poached egg in the center of the potato salad.
6. Finish with some peacress if desired.

Tip the editors

Spotted something fun that's opening soon or just opened? Or just a great tip that shouldn't be missing from Your Little Black Book? Let us know via the TIP THE EDITORS button!

 Tip the editors

AMSTERDAM UPDATES

Sign up for the newsletter and receive the new AMSTERDAM BUCKETLIST BOOK for free.

* " indicates required fields

Email

This field is intended for validation purposes and should not be changed.

First name*

Email address*

Sign me up >

Weekend away in the Netherlands?

Your Little Black Book is packed with hundreds of staycation tips for a holiday in your own country. Find the perfect accommodation and plan that well-deserved weekend getaway!

► Yourlbb approved hotels >>

► The ultimate holiday home overview with the best tips for the Netherlands >>