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Asparagus Tempura
Enough batter for about 18-20 spears
- Safflower or peanut oil for
frying
- Fresh asparagus spears
- 1 egg yolk
- 1 cup cold water
- 1 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon dry mustard
- 1-2 lemons, cut into pieces for
garnish
- Dipping sauce, as desired
Heat enough oil in a deep pan to be a depth of 2 inches in a
heavy-bottomed pan such as a 3 or 4 quart saucepan or saucier to 365
degrees.
Wash and prepare asparagus by
snapping off the dry ends. Whisk the egg yolk, add the water, and
then the flour, baking powder, salt and mustard.
Batter may be a little lumpy. Dip
asparagus spears and lower into hot oil.
Cook just until browned on all
sides, turning once. Serve quickly with a good dipping sauce.
Appetizers Side Dishes Vegetable Dishes Vegetarian |
