Richard Massey, head chef at The Old Quay House in Fowey, shares his recipe for tempura asparagus
www.theoldquayhouse.com
Serves 4
- Asparagus 2 bunches, stalks trimmed
For the tempura
- Plain flour 100g
- Cornflour 100g
- Bicarbonate of soda 2g
- Baking powder 2g
- Salt 2g
- Sparkling water
For the black garlic sauce
- Black garlic 4 cloves, peeled
- Egg yolk 1
- Olive oil 200ml
- Lemon 1, juice
- Salt to season
- For the tempura asparagus: mix the dry ingredients in a large bowl. Slowly whisk in the sparkling water until it reaches the consistency of a thick batter. Refrigerate until needed.
- For the black garlic sauce: blitz the black garlic in a food processor. Turn down the speed and slowly add the egg yolk and olive oil until the mix thickens. Season to taste with the lemon juice and salt.
- Preheat a deep-fat fryer (or pan of oil) to 180°c.
- Dip the asparagus spears in the batter and place into the fryer, being careful that the hot oil doesn’t splash.
- Once the batter starts to brown, remove from the fryer and drain on a paper towel to remove excess oil. Season with salt and serve with the black garlic dipping sauce.
You will need
- Asparagus 2 bunches, stalks trimmed
For the tempura
- Plain flour 100g
- Cornflour 100g
- Bicarbonate of soda 2g
- Baking powder 2g
- Salt 2g
- Sparkling water
For the black garlic sauce
- Black garlic 4 cloves, peeled
- Egg yolk 1
- Olive oil 200ml
- Lemon 1, juice
- Salt to season
Method
- For the tempura asparagus: mix the dry ingredients in a large bowl. Slowly whisk in the sparkling water until it reaches the consistency of a thick batter. Refrigerate until needed.
- For the black garlic sauce: blitz the black garlic in a food processor. Turn down the speed and slowly add the egg yolk and olive oil until the mix thickens. Season to taste with the lemon juice and salt.
- Preheat a deep-fat fryer (or pan of oil) to 180°c.
- Dip the asparagus spears in the batter and place into the fryer, being careful that the hot oil doesn’t splash.
- Once the batter starts to brown, remove from the fryer and drain on a paper towel to remove excess oil. Season with salt and serve with the black garlic dipping sauce.
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