Asparagus in batter from A Lifetime of Cooking, Teaching and Writing from The French Kitchen (page 64) by Diane Holuigue

  • asparagus
  • dry white wine
  • Show all ingredients...

  • EYB Comments

    Can substitute sage leaves, whitebait, green beans, or celery leaves for asparagus; and beer or soda for dry white wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sage leaves, whitebait, green beans, or celery leaves for asparagus; and beer or soda for dry white wine.

  • Ganga108 on January 19, 2022

    In my book, this recipe is called Asparagus, Whitebait or Sage Leaves in Batter. Tonight we made the sage leaves, but used an egg-free batter from Ottolenghi's Plenty (Seasonal Tempura). Zucchini and Eggplant were added - we like these quite salty, and a plate of these goodies is delicious on a hot Summer evening. Perfect for eating on the verandah, sipping something cool and refreshing (non-alcoholic for me, not so for the others).

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