La Mozzarella In Carrozza

Asparagus tempura

La Mozzarella In Carrozza - Asparagus tempura
Asparagus coated with a crunchy tempura with no eggs, crunchy and tasty: every one will love them!

Yields: 2   Prep: 10Min ~ Cooking Time: 1Min   Diff: Easy
- 400g Asparagus
- 60g Plain flour or Rice flour
- 30ml Asparagus cooking water
- 30ml Cold water
- Peanut oil
- Salt


Even who don’t like asparagus will love this recipe. I ate them for the first time in a restaurant because I’ve never thought that asparagus can be turned in a tempura. What makes my tempura different is the use of asparagus cooking water, which gives to them a really tasty flavor. Try them !


- Clean and rinse asparagus. Boil them for about 5 min, drain and fold into a bowl with very cold water so they won’t loose their color. 

- Meanwhile make the batter: mix the flour and the water until smooth, it shouldn’t be too liquid. 

- Dip asparagus into the batter, making sure every side is coated. Carefully, add 2-3 asparagus to the hot oil and fry 1 min.

- Drain in paper towel seasoning with a pinch of salt.