Asparagus in Orange Coat

First prepare the omelet dough. Beat the egg, mix with the flour and the juice of the oranges to a slightly thicker batter. Season with salt, a hint of pepper and sugar and let rest for at least an hour.

Peel the asparagus, remove the woody ends and cook it in lightly sugared salted water until al dente. However, make sure that the asparagus heads stick out of the cooking water.

Remove the asparagus from the cooking broth and let cool. Dry them with kitchen paper and wrap them in a spiral with the ham.

Dredge the asparagus prepared in this way in flour to help the batter hold and pull through the orange batter to bake immediately in the hot oil until golden brown.

Serve the asparagus on lettuce leaves with cocktail tomatoes and a light yogurt sauce and parsley potatoes.

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