Asparagus Tempura

Before you start, chill all of the tempura ingredients thoroughly. Sift 15 g cornstarch and 75 g cake flour into a bowl and place it in the freezer. Keep 75 ml cold water, 50 ml carbonated water (sealed) and 1 egg yolk in the fridge until right before mixing. (At least 30 minutes)

Start heating your cooking oil to 170 °C (338 °F). While you wait, wash 8 stalks asparagus and pat them dry with kitchen paper. Break off the woody stems, taking about 1cm/ ½ inch off the bottom of the stalks. If you have a small cooking pot, cut each stalk in half.

When your oil is almost ready, take a mixing bowl and add the 75 ml cold water, 50 ml carbonated water and 1 egg yolk straight from the fridge. Whisk gently until combined.

Take the dry ingredients from the freezer and add them to the egg mixture in 3 additions. Instead of whisking, use chopsticks to draw crosses in the batter until there is no more dry flour. Be careful not to overmix, lumps are fine in tempura batter.

If you are making multiple batches or are in a warm environment, add a few ice cubes to the batter.

Coat the asparagus in a thin layer of cake flour. Tap off any excess, too much flour can cause the batter to fall off.

Once the oil is hot, dip the asparagus into the batter and place straight into the pot. Deep fry for 90 seconds or until the bubbles have settled down and the batter is lightly golden.

Transfer to a wire rack to drain excess oil.

Serve with salt, your favorite dipping sauce, or as part of a larger assortment of tempura. Enjoy!