Asparagus Tempura

Addicting as potato chips and a cinch to make.



1/2 cup mayonnaise

1 tablespoon brown mustard

1 tablespoon lime (or lemon) juice

1 tablespoon soy sauce


3/4 cup flour

1/2 cup cornstarch

1/2 teaspoon baking soda

3/4 teaspoon salt

1 cup seltzer water, room temperature

1 pound asparagus stalks (about 30), washed, trimmed and patted dry with paper towels

Vegetable oil for frying


Make dipping sauce:  In a small bowl, combine mayonnaise, mustard, lime juice and soy.  Set aside.

Make tempura batter:  In a large bowl, combine flour, cornstarch, baking soda and salt.  Whisk in seltzer and stir until smooth.

Heat about 2" vegetable oil in a deep skillet until a drop of the batter sizzles.  Place six pieces of asparagus in the tempura batter, turn to coat and fry in hot oil about two minutes.  Remove to paper towel-lined sheet pan.  Repeat until all are cooked.  (Note:  if asparagus is very thick, trim bottoms with a paring knife).  Arrange on platter and serve with dipping sauce.  Makes about 30.