Give the new season's asparagus a deliciously Asian twist with these crisp tempura.
Recipe - Serves: 6 as a nibble
100ml fresh mayonnaise
1tsp wasabi paste
1 tsp lemon juice
50ml Cooks' ingredients Chinese vinegar
1tbsp caster sugar
50g brown rice miso paste
1litre sunflower oil
300g British asparagus
128g pack Cooks' Ingredients Tempura Batter Mix
180ml sparkling water, very chilled
1tbsp rice flour or plain flour
salad onion and red chilli slices. to serve
1 In a small bowl, whisk the mayonnaise, wasabi and lemon juice together, cover and place in the fridge.
2 In a small saucepan, heat the rice vinegar with the ginger and sugar over a low heat. Stir until the sugar has dissolved, then remove from the heat and stir in the miso. Tip into a small bowl and set aside to cool.
3 Heat the oil in a large, heavy-based saucepan to 180ºC, or until a cube of bread turns golden in about 20 seconds.
4 Trim the asparagus and cut each spear in half lengthways. Make the tempura batter in a small bowl with the sparkling water according to the instructions on the pack. Dust the asparagus in the rice flour or plain flour, dip into the batter, then fry in the hot oil for about 2 minutes or until crisp. Do this in batches with the rest of the asparagus and drain on kitchen paper. Scatter the mayonnaise and miso sauce with the salad onion and chilli slices, and serve alongside the hot asparagus spears.
Typical values per serving:
rich in folate