- 1 bunch of coriander
- 1 bunch of chervil
- 250g halloum cheese
- 100g basterma slices
- 100g breadcrumbs
- 50g flour
- 2 eggs
- 50g sumac
- 500ml frying oil
- Put the basterma chips in the oven: place the slices on a plate and bake them for 10 minutes at 180 degrees.
- Prepare the asparagus and cook them for about 4 minutes in boiling water (they must remain firm).
- Using a metal straw, make halloum cylinder (one per asparagus) then cut the same cylinder in the surface of the asparagus, to insert the halloum cylinder.
- Add the
- Sprinkle crushed pastrami chips over the asparagus.
- Prepare 3 bowls: one with a little flour, the second with 2 beaten eggs and the third with a micture of breadcrumbs, coriander and chervil.
- Mix coriander with chervil and halloum cheese. Make dumplings from this preparation, dip them in the 3 bowls prepared of flour, egg and breadcrumbs (in this order) then fry them with frying oil at 160 degrees.
- For the dressing, you can add to the asparagus a small amount of mayonnaise, here prepared with wild garlic.
If you want a less technical recipe, you can simply place a thin halloum bar on the asparagus without cutting.