Asparagus tempura with Asiadip

Name: Asparagus tempura with Asiadip
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 7-10 Tbsp Salt; 100 g Flour; 100 g Cornstarch; 1 Egg (Gr. M); 1 kg white asparagus; 100 g mayonnaise; 6 TABLESPOONS sweet-sour Asian sauce; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON Lemon juice; 1 l oil for frying; 7-10 Tbsp some salad leaves; 7-10 Tbsp Organic lemon and parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

7-10 Tbsp Salt
100 g Flour
100 g Cornstarch
1 Egg (Gr. M)
1 kg white asparagus
100 g mayonnaise
6 TABLESPOONS sweet-sour Asian sauce
7-10 Tbsp Cayenne pepper
1 TABLESPOON Lemon juice
1 l oil for frying
7-10 Tbsp some salad leaves
7-10 Tbsp Organic lemon and parsley

Directions

1
1⁄4 l ice cold water with 1 teaspoon salt, flour and starch. Stir in egg. Cover the dough and chill for about 30 minutes.
2
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus spears in half lengthwise and crosswise.
3
Mix mayonnaise and asia sauce for the dip. Season to taste with salt, cayenne pepper and lemon juice.
4
Heat the oil in a deep fryer or in a wide pot to approx. 180 °C. Pull asparagus spears individually through the dough and fry them in the hot oil for 2-3 minutes. Drain well on kitchen paper. Arrange asparagus tempura on salad leaves.
5
Serve the Asiadip with it. Garnish with lemon and parsley.