Ingredients
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1 quart canola oil
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1 bunch white asparagus
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1 bunch green asparagus
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3/4 cup flour
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1 tbsp cornstarch
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1/2 tsp salt
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1 cup ice cold sparkling water
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2 tbsp hoisin sauce
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2 tbsp sesame seeds
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1 tbsp sesame oil
Steps
1
Heat the oil in a large pan to 350 °F. Check the temperature using a candy/deep frying thermometer.
2
Meanwhile, peel the white asparagus with a vegetable peeler from just under the tips to the ends.
3
Trim off the tough ends of the asparagus and then cut each stalk in half lengthwise. Cut stalks in half horizontally.
4
In a bowl, whisk together the flour, cornstarch and salt. Whisk in the sparkling water and 3 ice cubes. Don’t worry if the batter is a little lumpy.
5
Transfer the asparagus to the batter. Using kitchen tongs, carefully drop a few asparagus pieces into the hot oil and fry 2 min., or until golden brown.
6
Remove asparagus with a slotted spoon and drain on paper towels.
7
Repeat with the remaining asparagus.
8
To make the sauce, mix the hoisin sauce with the sesame seeds and sesame oil in a small bowl. Serve with the tempura asparagus.
Comments
Prefer not to deep fry the tempura? Here’s an easy baked version.
Heat the oven to 450 °F. Spray a baking sheet with cooking spray. In a pie plate, whisk 2 eggs. Spread 1 ½ cups panko breadcrumbs on a large plate. Dip the asparagus spears in the egg and then roll in the panko to coat. Place on the baking sheet, spray with cooking spray and bake, turning once, 8-10 min., or until crisp and golden brown.