Sig's German Beans and Asparagus in Jackets

Name: Sig's German Beans and Asparagus in Jackets
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams fresh trimmed green beans; 500 grams trimmed to half size asparagus with tips; 1 pinch salt; 1 pinch pepper; 6 eggs, separated, whites whisked to peak; 2 tbsp flour; 2 cup oil (enough for the beans and asparagus to swim); 1 medium to large length of kitchen string

Sigrun @sigrun

German, living in England

This is a traditional recipe from Germany where I come from, I particularly like eating the vegetables very much this way . The batter can be used with other vegetables too :)

Sigrun @sigrun

German, living in England

This is a traditional recipe from Germany where I come from, I particularly like eating the vegetables very much this way . The batter can be used with other vegetables too :)

Saved

Ingredients

4 servings

500 gramsfresh trimmed green beans
500 gramstrimmed to half size asparagus with tips
1 pinchsalt
1 pinchpepper
6eggs, separated, whites whisked to peak
2 tbspflour
2 cupoil (enough for the beans and asparagus to swim)
1medium to large length of kitchen string

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Steps

1

Wash and trim beans and asparagus, tie. 4-6 beans in middle with string and do the same with asparagus.Set to boiling salted water for about 5 minutes, drain well.
2

Separate the eggs, whisk the egg white to a peak and make a smooth batter out of egg yolk salt, pepper and flour, gently lift the egg white under. Dip the bundles of asparagus and beans into the batter and float in the hot oil until they are golden brown turning them once. I leave the strings long as they are easier to turn in batter, pan and removal out of pan.
3

Serve with slices of lemon. Make sure you carefully remove the string before serving by cutting beans and asparagus in the middle where the string is. Best with a cold beer as a snack