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ASPARAGUS TEMPURA with ROASTED GARLIC SAUCE

ASPARAGUS TEMPURA with ROASTED GARLIC SAUCE

Servings 4:

for tempura

• 30oz asparagus

• 5 tablespoons white flour

• 3 tablespoons rice flour

• ½ teaspoon of turmeric

• 1 pinch of salt

• 150 ml of cold carbonated water

• ice

• sunflower oil for deep-frying

Clean asparagus: cut the white colored base and with a vegetable peeler eliminates the external stem part (from mid-stem down). Wash asparagus, dry them and set them aside.

Pour the vegetable oil for deep-frying in a pan (high and not too large). Bring the oil to a boil, being careful not to exceed the 350°F. 

Take two bowls: one larger and one smaller so that they fit one inside the other. Pour into large bowl a bit of water and some ice cubes. Put the smaller bowl into large one and wait two minutes for it to cool. In the little bowl pour now the flour, rice flour turmeric and salt. Stir the dry ingredients with a fork and then gently pour the carbonated water. Mix very gently with a fork again. Dissolve the flour but leaves the air bubbles that are formed. If the ice melts add other. The bater has to remain cold while the deep-frying. 

Dip the asparagus in the batter and pour into hot oil. Cook asparagus few at a time as not to lower the oil temperature. 

Dry them on paper and then serve a little roasted garlic sauce.

for the sauce:

• 2 garlic

• 50 ml soy milk

• 1 tablespoon mustard

• 30 ml sunflower seed oil

• 1 pinch of salt

• 1 pinch of black sesame seeds

Wrap garlic in aluminum and bake at 400°F for 20 minutes. Peel the roasted garlic and squeeze from each clove the soft and creamy pulp. Pour into a bowl the pulped garlic and mustard, crushed with a fork. Pour the milk and stir with a whisk. Still stirring pour the oil very slowly. Add a little salt according to your taste and some black sesame seeds.