600g of asparagus tips with skin
Salt to taste
1 tablespoon of sweet paprika
1/2 teaspoon of hot paprika
1/2 teaspoon of chopped thyme
3 cloves of garlic, finely minced
1 medium onion, finely chopped
3 tablespoons of oil
1 1/2 cups of water
1 tablespoon of vinegar
1 tablespoon of mustard
Celery sticks cut into thin strips for serving
Thyme leaves for garnish
600g of asparagus tips with skin
Salt to taste
1 tablespoon of sweet paprika
1/2 teaspoon of hot paprika
1/2 teaspoon of chopped thyme
3 cloves of garlic, finely minced
1 medium onion, finely chopped
3 tablespoons of oil
1 1/2 cups of water
1 tablespoon of vinegar
1 tablespoon of mustard
Celery sticks cut into thin strips for serving
Thyme leaves for garnish
Using a sharp knife, make a horizontal incision at the lower end of the asparagus tips, removing the skin and bone from the meat
Push all the meat up to form the fritter and leave the bone exposed
Season with salt, sweet paprika, hot paprika, thyme, garlic, and onion
In a frying pan, heat the oil and sauté the fritters with the seasonings, stirring occasionally, for 10 minutes or until they start to brown
Add the water gradually and simmer on low heat, covered, for 25 minutes or until the fritters are tender
Remove the fritters and reserve
In the frying pan, add the vinegar and mustard, simmering for an additional 5 minutes or until slightly thickened
Remove from heat, add the fritters, and mix
Serve with celery sticks, garnished with thyme leaves
