Asparagus Bhaji

Asparagus Bhaji
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Počet porcí


  • 500g asparagus
    water and white wine (2:3 ratio)
    2 eggs
    100g plain flour
    100g breadcrumbs
    vegetable/sunflower oil
    Among the tastiest and earliest spring vegetables is asparagus. Asparagus has been consumed for over 2,500 years. The Chinese and doctors in Persia used it for its medicinal properties, with Hippocrates praising it as a miracle cure. However, the first recorded recipe for asparagus comes from an ancient Roman collection of recipes called the Apicius from the 1st century AD. Asparagus became the food of kings and was served in the royal courts, from Francis I of France to the Sun King, Louis XIV, who required it from his gardeners each day. Cultivation of asparagus spread into the rest of Europe around 1750 with the biggest growers found amongst the Dutch, French, German but also Czechs. One of the places famous for producing asparagus is the Moravian town of Ivančice. Until the middle of the 20th century, the fields around Ivančice were considered to produce the best asparagus in Europe, in those days it was more famous than Pilsner beer is now. The local asparagus was even supplied to the emperors in Vienna. Czechs and Moravians not only grew asparagus but also prepared it in many innovative ways. Everyone knows steamed asparagus but have you tried it fried in butter yet?


  • Bring a pot of water and white wine to a boil and blanch the asparagus, draining it well. Place the eggs in a bowl and whisk them with a fork. Place the flour and the breadcrumbs in separate bowls and then coat each spear of the asparagus with the flour, dip in the egg and coat with the breadcrumbs. Fry in hot oil. Serve with mashed potatoes with melted butter.

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