Pat-il, there are lots of asparagus recipes on the
message boards and past newsletters. I like mine just cooked, whether steamed,
blanched or even on the George Forman's grill (wrapped in parma ham). I have used
the following recipe only once, if you have no problems with salt follow the
recipe, but I omit the pinch of salt in the tempura batter, no one will notice.
Asparagus Tempura
Serves 4 as a starter
Sunflower or vegetable oil for deep frying
2 ozs/50g plain flour, plus 3 Tbsp extra for dusting
1 tsp cornflour
4 fl oz/100 ml Chilled sparkling or soda water
2 x 9 oz/250g bunches of asparagus
For the dipping sauce:
1/2 red chilli, seeds removed and finely chopped
2 Tbsp rice wine vinegar
1 small clove of garlic, peeled and crushed
2 tsp caster sugar
1 tsp fresh ginger root, grated
2 tsp coriander, chopped
Mix all of the ingredients for the dipping sauce together and leave for about 30
minutes.
Pour enough oil into a work or large pan to come halfway up the pan. Heat the
oil to 180oC. Test be dropping a cube of bread in, it should be golden and crisp
in 1 minute.
Place the flour, cornflour and a good pinch of salt in a bowl and mix in the
soda water with a chopstick until it is just combined - a thin, slightly lumpy
mixture. When the oil is ready, trim the ends of the asparagus, rinse under the
tap, dust in the 3 Tbsp of flour, then briefly dip into the batter. Drop
straight into the oil, a few at a time, for just 1 to 2 minutes, until pale
golden and crisp.
Drain on kitchen paper and serve with the sauce.
Sylvia <Scotland>
http://www.nancyskitchen.com
