Asparagus Spears Orly – From the French Cuisine

Look forward to this fine asparagus recipe:

This asparagus dish certainly didn’t get its name from Paris’ main airport, Orly. Because it belongs to the international classic cuisine and is certainly older than aviation. Orly always means dipping in batter and frying in oil. Presumably, this method of preparation was named after the small town of Orly in the Seine department. By the way, in very fine restaurants only asparagus heads are used. But take the whole spears, it tastes just as good and is less expensive.

Rinse the asparagus spears, drain them and peel them from the head. Cut the ends of the spears into small pieces. Heat butter in a large shallow saucepan. Put in asparagus spears. Sprinkle with salt and sugar. Pour water over them. Bring water to a bubbling boil. Make asparagus spears with lid on for 20 min. Remove asparagus spears with a slotted spoon, drain and cool, cut in half.

In the meantime, for the dough, put flour in a large enough bowl. gradually stir in the milk, then one at a time the beaten eggs, until a smooth dough is formed. Season with salt and nutmeg. Allow the dough to rise for 20 minutes.

Heat coconut oil or oil in a frying pan to 180 degrees. Dip 4 to 5 asparagus sections at a time into the batter and then fry for 5 minutes, swimming in the fat, until golden brown. Remove with a slotted spoon. Drain and keep warm on a heated plate, bi

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