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Tempura asparagus with black garlic dipping sauce

Make the most of the short English asparagus season with this beautiful tempura recipe
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
  • 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.

Supported by

Indy Cafe Cookbook Volume 2

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.
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  • 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.

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