13. 8. 2020 Crispy carp with asparagus and asparagus salad

Cut the carp fillets finely on the flesh side, season with salt and pepper. Fry the fillets on the skin side in heated oil until crispy. Turn over, add half the butter, thyme and crushed garlic. Baste with melted seasoned butter while baking. Clean half of the asparagus, blanch and sauté in melted hot butter before serving. Peel the other half with a scraper, season with wine vinegar, lime zest and salt.