Tempura asparagus with black garlic dipping sauce

Make the most of the short English asparagus season with this beautiful tempura recipe
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
The Old Quay House

Richard Massey, head chef at The Old Quay House in Fowey, shares his recipe for tempura asparagus

www.theoldquayhouse.com

Serves    4

Supported by

Food July August
  • You will need
  • Method
  • 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

 

  1. 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.
  2. 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.
  3. Preheat a deep-fat fryer (or pan of oil) to 180°c.
  4. Dip the asparagus spears in the batter and place into the fryer, being careful that the hot oil doesn’t splash.
  5. 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

  1. 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.
  2. 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.
  3. Preheat a deep-fat fryer (or pan of oil) to 180°c.
  4. Dip the asparagus spears in the batter and place into the fryer, being careful that the hot oil doesn’t splash.
  5. 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.
Supported by
Indy Coffee Box

'Black garlic has a deep rich flavour with notes of balsamic,' says Richard

Supported by

Supported by

Supported by
FOOD Magazine issue 186

Supported by

FOOD Magazine issue 186
Supported by
food newsletter banner

Supported by

food newsletter banner

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.