The weather in the southern hemisphere is warming up beautifully and we might be lead to believe that summer is on the way. Being South African, we do know how to whip out the BBQ or braai as we call it, gather a group of friends, slap on some meat and revel in the sunshine.
Time to bring out the impressive snacks (beats opening a packet of chips), prosciutto chips and lightly battered asparagus, both really easy to make and can be whipped up ahead of time only to be brought out in a blaze of glory when the guests arrive.
The batter is based on my pancake mixture, just given a savoury twist. It makes around 10 asparagus spears, so you might want to double it if making more. Serve them with a side of mayo for dipping, and your guests will be only happy to munch on these healthy snacks until the meat is ready.
When cooking the asparagus, make sure that the coconut oil is really hot, and don’t keep them in it for long, count to 3 Mississippi, turn and then take them out, anything longer and your asparagus will be too soft.
- Bunch of asparagus spears (about 10)
- 2 organic eggs
- 1/4 cup coconut cream
- 1/4 cup water
- 1/8 cup tapioca flour or arrowroot
- 3 teaspoons coconut flour
- 1/2 tsp herbal salt
- 1/2 tsp gluten free baking powder
- 4 Tbsp coconut oil - for frying
- Wash and trim the ends off the asparagus, then dry in a paper towel
- Blend all the other ingredients (except the coconut oil and asparagus) together in a high speed blender
- Heat the coconut oil until very hot
- Whilst the coconut oil is heating, soak the asparagus spears in the batter mixture, turning regularly to pick up batter
- Drop a small amount of batter into the hot oil to test, if it turns brown and crispy immediately then it is good to go...
- Carefully, using tongs place a few spears into the oil, immediately start to turn them as they brown
- Remove and leave to cool on a plate lined with paper towel
- Repeat the process until all the spears are cooked
- Serve with homemade mayo to really impress your guests....