Filter
Reset
Sort ByRelevance
RUSTY5
Tempura of green and white asparagus
Crispy crust, dipping and eating with your hands: this way you introduce the children to green and white asparagus.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a large pan to 180 ° C. Check the temperature with the kitchen thermometer.
-
Meanwhile, peel the white asparagus all around with a peeler from just under the cup downwards.
-
Remove the woody bottom of all asparagus, halve them in length and cut into 2 equal pieces.
-
Mix the flour, cornstarch and salt in a bowl and stir in the mineral water and ice with a whisk. There may be some lumps in it.
-
Take the asparagus through the batter. Fry the asparagus steaks in pieces: do them gently with a kitchen tongs in the hot oil and fry in 2 min. Golden brown and done.
-
Remove the asparagus with a clean and dry slotted spoon and let them drain on kitchen paper. Lay on a scale.
-
Serve the sushi ginger in a separate dish. Mix the soy sauce with 1 tbsp of liquid from the jar of ginger (per 4 persons) and the sesame oil. Serve at the tempura.
Blogs that might be interesting
-
15 minSide dishpaprika mix, flat leaf parsley, balsamic vinegar, olive oil, rolling mini-mozzarella bread,paprika mozzarella mix
-
15 minLunchfrozen pea, chicken bouillon, chopped fresh mint, raw ham, demi crème fraîche, chives,pea soup with raw ham and mint
-
30 minSide dishsweet potato, zucchini, eggplant, Red onion, Red pepper, Provencal herbs, olive oil, yogurt, extra virgin olive oil, garlic, Red pepper, fresh mint,sweet potato salad with chili mint dressing and grilled vegetables
-
45 minSide dishsweet potato, onion powder, garlic powder, smoked paprika, traditional olive oil,sweet potato fries
Nutrition
250Calories
Sodium17% DV400mg
Fat25% DV16g
Protein8% DV4g
Carbs7% DV20g
Fiber16% DV4g
Loved it