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