Tempura of green and white asparagus

Name: tempura of green and white asparagus
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 liter peanut oil; 400 g fresh white asparagus; 350 g fresh green asparagus; 100 g wheat flour; 1 el cornstarch; 200 ml sparkling mineral water; 3 ice cubes; 1 el sushi ginger; 1 el Japanese soy sauce; 1 tl sesame oil

Crispy crust, dipping and eating with your hands: this way you introduce the children to green and white asparagus.

Ingredients

Kitchen Stuff

1 kitchen thermometer

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.