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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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.
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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