Asparagus tempura with bagna cauda

For the bagna cauda, pour the milk into a saucepan, add the halved garlic cloves and bring to a gentle simmer. Poach the garlic for 20-25 minutes until soft. Add the anchovies and cook for 5 minutes, stirring, until dissolved. Remove from the heat and blend with a stick blender, adding the olive oil a little at a time until the mixture is emulsified and slightly thickened. Keep warm over a low heat. Meanwhile, break off the woody ends of the asparagus by holding each spear towards its end and bending until it snaps off.

Pour the vegetable oil into a medium saucepan until it’s half full, then set over a medium heat. It’s ready when it reaches 180ºC on a sugar thermometer or a small cube of bread sizzles when dropped in the oil. While it’s heating, put the flour, salt and egg in a bowl, mix together loosely, then add the soda water and mix loosely again (don’t worry about lumps). Set up a rack over a baking tray to drain the asparagus.

When the oil is ready, drag an asparagus spear through the batter, ensuring it is completely covered, then use a metal slotted spoon to carefully lower it into the oil. Repeat, ensuring you don’t overcrowd the pan. Once the batter is puffed up and crispy (3-4 minutes), use a metal slotted spoon to carefully transfer spears to the draining rack. Repeat until all the spears are cooked. Sprinkle over some sea salt flakes and serve with the warm bagna cauda for dipping.