Asparagus Tempura

By kathryns

Ingredients

• Vegetable oil, for frying
• 1 cup rice flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon canola oil
• 1 cup club soda
• Salt
• 24 thin asparagus spears (about 9 ounces), tough bottoms trimmed
• Lemon wedges or prepared ponzu sauce, for serving

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan, heat 1 inch of vegetable oil to 350°. In a medium bowl, whisk the rice flour with the baking powder, baking soda, canola oil, club soda and 1 teaspoon of salt until smooth.

Dip the asparagus in the batter and fry, in batches if necessary, until golden and crisp, about 2 minutes. Drain the asparagus on paper towels and season lightly with salt. Serve at once, with lemon wedges or ponzu sauce.