Look forward to this fine asparagus recipe:
Remove peel from asparagus spears, cut into bite-sized pieces. Rinse lemon with hot water, cut into slices. Boil plenty of salted water with sugar and 3 lemon slices per whole lemon. Cook asparagus for 15-20 minutes, then drain.
Mix eggs with whipped cream. Mix flour with salt and pepper. Turn cooled asparagus one by one in flour, egg and almond kernels on the other side, tap off excess almond kernels. Heat oil in two frying pans, fry asparagus sections in them at low temperature for 5-9 minutes until golden brown, then place on a roasting rack to drain.
Melt butter. Cut remaining lemon slices in half, arrange asparagus sections with them. Baste with the hot butter.
Serve with: Katen ham.
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