There are three facts you must know.

    1. Asparagus is GREEN.
    2. If something tastes good it tastes even better fried! (I am a Southern Girl, after all)
    3. Monday 3/17 is St Patrick’s Day

How do these three fit together? It’s all about this week’s theme for IHCC – Eating of the Green, the choice was easy.



I used Donna’s Tempura Batter to fry up some fresh asparagus. The batter didn’t stick very well but the frying increased the wonderfully nutty flavor.

    2 cups rice flour
    12 oz iced water
    I egg, beaten
    sea salt.

Sift the flour and salt together.
Add in the egg and water and whisk til the batter is smooth. It will be somewhat thin.
Dip the veggies into the batter and fry quickly until brown and crisp.
I found the batter ‘stuck’ better to the asparagus if I dusted it first with some extra rice flour.

Since I still had asparagus left over, and we are nearing the end of our 6months with Donna Hay I also made her asparagus and poached eggs with brown butter .


    2 3/4 oz butter
    1 Tbl sage leaves
    1 lb fresh asparagus
    4 eggs
    Parmesan cheese shavings
    cracked black pepper

Heat butter and sage in a saucepan over low heat until it begins to bubble and the sage turns golden brown. Keep warm.
Trim asparagus ends and steam until tender. While asparagus is steaming poach the eggs in simmering water one at a time. Poach for 3-4 minutes or until whites are firm and yolks are soft.
Place asparagus on warmed serving plates. Remove eggs from water with a slotted spoon and place on top of asparagus. Pour over the browned butter, top with parmesan shavings and lots of cracked pepper. Serve immediately.
Serves 4.

This was so good for lunch. Light, but not quick, and delicious.

The recipe for the Tempura batter is in Donna’s new food fast on page 162 and 165.

The recipe for the asparagus and poached egg is in the new cook on page 17.

Check with the other IHCC members to see what kind of GREEN dish they came up with.