Asparagus tempura with garlic and herb sauce
- May 2015
- Serves 4
- Hands-on time 25 min
Debbie Major’s tempura asparagus recipe, served with a garlic and herb sauce, makes the perfect springtime starter.
If you like this idea, you might also like try to elderflower tempura.
- 31.1g (5g saturated)
- 25.6g (4.8g sugars)
For the tempura
- 2 litres flavourless oil (such as sunflower) for deep-frying
- 50g plain flour
- 50g cornflour
- 175ml ice-cold fresh soda water
- 800g thin asparagus spears
For the herb and garlic sauce
- 2 tbsp soured cream or crème fraîche
- 4 tbsp good-quality olive oil mayonnaise
- 2 tbsp full-fat natural yogurt or
- Greek yogurt
- 1-2 small garlic cloves, crushed
- 25g mixed fresh herbs such as tarragon, chives, basil and parsley,
- plus extra chopped herbs to serve
- 1 tsp lemon juice
You will also need
- Digital probe thermometer
- For the green herb and garlic sauce, whizz all the ingredients in a mini food processor or in a jug with a stick blender. Taste and season with salt and a little pepper, then spoon into one large or 4 small bowls and chill until needed.
- For the tempura, heat the oil for deep-frying to 190°C (use the digital probe thermometer). Make the batter by sifting the flour, cornflour and a small pinch of salt into a mixing bowl. Scoop 3 tbsp into a small bowl. Quickly stir the soda water into the remainder, with a fork or chopsticks if you have some, until only just mixed in but still a bit lumpy, then sprinkle the reserved flour on top. This will create a few extra lumps in the batter as you dip, which helps give a light, crisp batter.
- Cut or snap off the woody ends (and discard) from each asparagus spear, then cut the spears in half lengthways. Drop the spears into the batter, about 5 at a time, (don’t worry if one or two touch and stick together, but don’t let them all stick together in one lump). Lift them out using 2 forks, then quickly drop them into the hot oil. Deep-fry for 11⁄2 minutes until crisp and very lightly golden, then remove the spears with a slotted spoon and drain briefly on plenty of kitchen paper.
- Pile the battered asparagus onto warm plates, sprinkle with the chopped herbs and serve straightaway, with the green herb and garlic sauce for dipping.
Debbie says: “These make a fantastic springtime starter or light lunch dish.”
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