Asparagus Fritters with Lemony Turmeric Yogurt

Ingredients

• Makes about 8 fritters
• Lemony Turmeric Yogurt
• 1 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 clove garlic, finely grated
• 1 tsp turmeric powder
• 100 g (1/2 cup) full fat Yogurt
• Pinch of salt and pepper
• Asparagus and Ricotta Fritters
• 500 g (1 lb) asparagus
• 2 large eggs, separated
• 125g (4 ½ oz) good quality ricotta
• 50 g (1/2 cup) parmesan, finely grated
• Pinch of salt & pepper
• 2 tbsp flour
• Freshly chopped herbs such as dill and chives
• Olive oil for cooking
• Handful of cherry tomatoes and finely sliced fennel

Instructions

1. To prepare the asparagus, snap or cut off the rough, woody lower part of the stalks. If the stalks are thick, you may need to peel them to remove the tough outer skin. Remove the tips, cutting them off about 2.5 cm or 1 ½ inch from the top and put aside. Cut the rest of the stalks in half lengthwise and thinly slice. Bring a pot of salted water to a boil and blanch the tips and the chopped spears separately, about 2 minutes. Rinse under cold water to cool, then drain and pat dry with paper towel.
3. To make the fritters, put the blanched chopped asparagus in a large bowl along with the egg yolks, ricotta, parmesan, flour and herbs. Stir together until smooth. Season with salt and pepper. In a separate bowl, whisk the egg whites to form soft peaks then fold into the asparagus ricotta mixture.
5. Heat the oil in a frying pan over medium heat. Cooking in batches, place a large dollop of the asparagus mixture in the pan; flatten with a fork. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side. Keep warm in a low oven.
6. When done, add a bit more oil to the pan and sauté the blanched asparagus tips just to heat through. Toss with the sliced tomatoes and fennel and season with lemon juice, salt and pepper.
7. Serve the fritters accompanied by the seasoned vegetables and the turmeric yogurt sauce.