We had tried Tempura vegetables, seafood and even fruits like melon. Today is the asparagus one. With a good bunch of wild asparagus, we will quickly prepare an aperitif, first or luxury garnish. When we taste this tempura, we will notice in the mouth the crunch of the batter and the asparagus, which must be at their cooking point, and cook until pasta is, so that we notice your bite.

Asparagus battered in tempura

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We had tried vegetable, seafood and even fruit tempura such as melon. Today it's asparagus.

Ángela

Kitchen: cuisine
Recipe type: vegetables
Rations: 2

Total time:

Ingredients

1 bunch of green asparagus
1 tablespoon of cornstarch
1 jet of very cold water
1 tablespoon flour
shawl

Preparation

Prepare the asparagus by removing the whitish stem and cook it steamed or in boiling water with a little salt for a few minutes until al dente.
Put the flour, cornstarch and a splash of ice water in a bowl. Stir until a light and homogeneous mass is obtained.
We pass the asparagus through the tempura and fry them in abundant hot oil until the batter puffs up and is lightly browned.
Presentation: With your favorite sauce and rolled up in a slice of bacon, ham or roasted turkey breast, these asparagus must be delicious.

Image: Trajinandoenlacocina

Recetín

Asparagus battered in tempura