Asparagus tempura

Name: Asparagus tempura
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg green asparagus; 200 g Rice flour (Asian or organic); 1/2 TEASPOON Baking Powder; 1 Egg (Gr. M); 250 ml Mineral water; 7-10 Tbsp salt, pepper; 1 bunch/pot of chervil; 1 TEASPOON Horseradish (glass); 4 TABLESPOONS White wine vinegar; 1 TEASPOON demerara sugar; 6 TABLESPOONS Olive oil; 1 l oil for frying; 100 g Mizuna salad

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg green asparagus
200 g Rice flour (Asian or organic)
1/2 TEASPOON Baking Powder
1 Egg (Gr. M)
250 ml Mineral water
7-10 Tbsp salt, pepper
1 bunch/pot of chervil
1 TEASPOON Horseradish (glass)
4 TABLESPOONS White wine vinegar
1 TEASPOON demerara sugar
6 TABLESPOONS Olive oil
1 l oil for frying
100 g Mizuna salad

Directions

1
Wash the asparagus and cut off the woody ends. Cut thicker stalks in half lengthwise. Mix rice flour, baking powder, egg, mineral water and 1⁄2 TL salt briefly to a viscous dough. Let rest for 30 minutes.
2
For the sauce, wash the chervil, shake dry and chop finely. Puree with horseradish, vinegar and sugar. Fold in olive oil. Season to taste with salt and pepper.
3
Heat the frying fat in a deep fryer or a wide pan. Pull asparagus spears individually through the dough and deep-fry them in portions in hot oil for 2-3 minutes until crispy. Drain on kitchen paper.
4
Sort the Mizuna or rocket, wash and shake dry. Arrange asparagus tempura with salad and chervil sauce.