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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

ASPARAGUS TEMPURA Recipe

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This recipe for ASPARAGUS TEMPURA is from Bergevin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup flour
1/3 cup cornstarch
1/4 tsp. cayenne
1/4 tsp. garlic powder
1/2 tsp. salt
2 tbsp. olive oil
1/4 cup ponzu sauce*
1 tbsp. green onion, sliced
About 1 quart vegetable oil
2 eggs whites, room temperature
1 bunch asparagus, trimmed
Directions:
Directions:
Mix flour, cornstarch, cayenne, garlic powder and salt in medium bowl. Add olive oil, then slowly drizzle in 3/4 cup cold water, whisking constantly until mixture is smooth. Cover and chill for at least 1 hour.

Pour ponzu sauce into small bowl, sprinkle with green onion. Set aside.

Pour 1 inch vegetable oil into a large, wide pot. Insert a deep-fry thermometer, heat over high heat to 375º.

Meanwhile beat egg whites with mixer until soft peaks form. Using a rubber spatula, fold whites into batter. Transfer batter into a wide, shallow bowl.

Drop a few asparagus stalks into batter. One by one, transfer asparagus into hot oil. Cook until light golden brown, turning as needed, about 4 minutes. Drain on paper towels and sprinkle with salt if you like. Repeat with remaining asparagus. Serve with ponzu sauce.
Personal Notes:
Personal Notes:
*Find ponzu in the Asian foods aisle.

 

 

 

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