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Asparagus Tempura Recipe

   
 

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     Asparagus Tempura

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6 to 8

Ingredients
1/2 cup flour
1/3 cup cornstarch
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
About 1/2 tsp. kosher salt
2 tablespoons olive oil
1/4 cup ponzu sauce
1 tablespoon sliced green onion
About 1 qt. vegetable oil for frying
 
2 large egg whites, at room temperature
1 bunch asparagus,ends trimmed

Instructions
1. Mix flour, cornstarch, cayenne, garlic powder, and 1/2 tsp. salt in a medium bowl. Add olive oil, then slowly drizzle in 3/4 cup cold water, whisking constantly until mixture is smooth. Cover and chill at least 1 hour. 2. Pour ponzu into a small bowl and sprinkle with green onion. Set aside. 3. Pour 1 in. vegetable oil into a large, wide pot. Insert a deep-fry thermometer; heat over high heat to 375°. 4. Meanwhile, beat egg whites with a mixer until soft peaks form. Using a rubber spatula, fold whites into batter. Transfer batter to a wide, shallow bowl. 5. Drop a few asparagus stalks into batter. One by one, transfer asparagus to hot oil. Cook until light golden brown, turning as needed, about 4 minutes. Drain on paper towels and sprinkle with more salt if you like. Repeat with remaining asparagus. Serve with ponzu. Find ponzu in the Asian foods aisle.


Originally Submitted
4/21/2013





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