Look forward to this fine asparagus recipe:
Peel the white asparagus spears and cut the ends into small pieces. Soften the asparagus spears in sweetened lemon water (add 2 tablespoons of sugar and 2 tablespoons of juice of one lemon to the water) for 15 to 20 min, depending on the size of the asparagus. Drain the water and rub the asparagus dry.
Strawberry mascarpone cream While the asparagus is cooking, cook the strawberry mascarpone cream.
To do this, clean the strawberries, wash them, chop them and put them in a large enough bowl. Fold in the strawberries with a tablespoon of powdered sugar and set aside.
Whip the whipped cream in a baking bowl until stiff. Add the remaining ingredients, i.e. the mascarpone, the brown sugar and the rum to the whipped cream. Finally, fold in the strawberries and set aside.
Roll the drained asparagus spears in a little vanilla sugar, sink in the beer batter to cover the asparagus spears with beer batter. Heat the clarified butter in a large frying pan, carefully pour in the asparagus spears and bake until golden (about two to three min).
Carefully lift out the asparagus spears one more time and drain on a paper towel. Place two asparagus spears per person on a plate and form the strawberry mascarpone cream over them like a Hollandaise sauce.
Melt the chocolate coating in a water bath. Pour the melted chocolate coating in strips over the asparagus spears.