Asparagus tempura
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Make Japanese-style tempura asparagus by deep-frying the spears in batter. The batter requires flour and starch to absorb moisture. Unlike flour, starch has less gluten and is lighter. Mix with very cold, sparkling water and, working quickly, dip all the asparagus spears in the batter and deep-fry in a deep fryer or a large pot of vegetable oil until golden brown. The cold sparkling water gives the asparagus a crispy, airy coating. Dip it in Japanese ponzu sauce or soy sauce and enjoy. Serve as an appetizer with homemade rolls.
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Recipe:
Combine 1 cup cake flour with 1/2 teaspoon coarse salt. Stir in 1 cup cold sparkling water. Dip 1 bunch trimmed asparagus in the batter and fry in batches in vegetable oil until crisp, about 2 minutes (drop them into the oil one at a time to prevent the spears from sticking together). Transfer to a wire rack and season with salt. Serve with ponzu sauce for dipping.
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