serves 4-6 as an appetizer
200 grams thin asparagus
about 200 grams thinly sliced bacon
2 eggs, lightly beaten
1 cup of panko breadcrumbs (more or less)
300-400 ml sunflower oil for frying
For the chili mayonnaise
1/4 cup mayonnaise (homemade or store-bought)
2 tablespoons sweet chili sauce
The asparagus should be about 20cm long (8 inches or so, or less). This makes it easier to wrap in the bacon and to fry. Group the asparagus in bundles of five. Wrap each bundle with one or two slices of bacon, keeping the asparagus tips exposed. Basically there should be two layers of bacon to keep the bundle together. Place the egg in a shallow dish, and the panko in a separate shallow dish. Dip each bundle first in the egg, then the panko. Heat the oil in a saucepan to 325 degrees F (160 C). Fry the bundles in batches, turning them with tongs as they become golden. Each bundle shouldn’t take more than 2-3 minutes. Slice each bundle into two pieces. Combine the mayo and chili sauce. Serve immediately.
bacon recipe courtesy of: Sheryl Cababa, crispywaffle, The Hague, Netherlands, April 1, 2010
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