German Fried Asparagus With Herb Cream

Wash and peel asparagus and chop off the woody ends.

Cut the stems into 2 1/2 inch pieces.

Cook in boiling water for 6 to 8 minutes.

Drain and allow to cool.

Dab dry with kitchen paper.

Whisk together the flour, egg yolk, beer, salt and oil and allow batter to stand for 30 minutes.

For the herb cream, chop the egg, pickle and onion and mix with the mayonnaise.

Mix in the chives and parsley and season to taste with salt, pepper, mustard and lemon juice.

Cover and refrigerate.

Beat the egg white until stiff and mix into the beer batter.

Dip the asparagus pieces into the beer batter and fry in a deep fat fryer or deep frying pan until golden brown.

Serve with the herb cream.