Asparagus tempura with Asian chili mayonnaise

Name: Asparagus tempura with Asian chili mayonnaise
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 50 g Flour; 50 g Cornstarch; 1 Egg yolk (size M); 3 TABLESPOONS mayonnaise; 3 TABLESPOONS Chilli sauce for chicken; 1 TABLESPOON freshly squeezed lemon juice; 7-10 Tbsp Chilli powder; 500 g white asparagus; 4 Salad leaves; 1 Orange; 1 l oil for frying; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
50 g Flour
50 g Cornstarch
1 Egg yolk (size M)
3 TABLESPOONS mayonnaise
3 TABLESPOONS Chilli sauce for chicken
1 TABLESPOON freshly squeezed lemon juice
7-10 Tbsp Chilli powder
500 g white asparagus
4 Salad leaves
1 Orange
1 l oil for frying
7-10 Tbsp Parsley

Directions

1
Mix 100 ml cold water, 1/2 teaspoon salt, flour and starch. Stir in egg yolk and let rest for about 30 minutes. Mix mayonnaise and chili sauce, season to taste with lemon juice and chili powder. Wash and peel the asparagus, cut off woody ends. Cut asparagus lengthwise and crosswise in half. Wash the salad and shake dry.
2
Cut the orange into slices. Heat oil in a pot. Pull the asparagus through the tempura dough and fry in portions in the hot oil for about 2 minutes. Drain on kitchen paper. Arrange on plates with one lettuce leaf and one orange corner each. Garnish with parsley
3
15 minutes waiting time