Deep fried asparagus

Mimosa eggs

• 8 WHITE ASPARAGUS, peeled and cooked for 15 minutes
• 2 TBSP FLOUR
• 4 TBSP BEER
• 1 EGG
• 4 TBSP THICK YOGURT
• HANDFUL CHIVES, chopped

• 4 EGGS, boiled 10 minutes and peeled
• 4 TBSP SOFT CHEESE
• 1 TBSP MAYONNAISE
• 1 TBSP CHIVES, chopped
• 1 TBSP PARSLEY, chopped

Mix flour, beer and egg to a batter and add salt and pepper to taste. Cut the asparagus in two and roll them through the batter. Deep-fry them at 180 degrees Celsius for a few minutes, until golden brown. Mix in the meantime yogurt and chives and serve this on the side as dip.

Cut the eggs in half. Take out the yolk and crumble it finely with a fork. Mix the soft cheese with the green herbs and the mayonnaise and salt and pepper to taste and stuff the eggs with this mixture. Sprinkle the egg yolk crumbles on top.