ingredients

16 large green asparagus
100gr of flour
2 eggs 100gr fine breadcrumbs
Salt and pepper

For St Môret® sauce:
1 tray of St Môret® 150gr
½ plain yoghurt
4 pink radishes
¼ cucumber peeled
1 bundle of fresh herbs
1 onion cuttlefish
1 C. capers
10 black olives pitted chopped
1 C. chopped tomato, chopped

Steps

Step 1

Peel the green asparagus and cook for 4-5 min in boiling salted water, they should be slightly crunchy.

Then immerse them in ice water and drain them on a cloth to dry them well.

2nd step

Roll the asparagus in the flour, then in the beaten eggs, and finally in the breadcrumbs (at each stage, make sure to remove the excess).

Repeat the operation a second time.

Finally, cook the asparagus in a frying bath at 180 ° C for 1 min and place on a paper towel, then salt.

Step 3

For the sauce:
Mix the St Môret® with yoghurt, add the radishes and cut cucumber menu as well as the chopped herbs and onion, the chopped capers, the olives, and the candied tomato. Add salt and pepper.