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Asparagus tempura
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 764
  • Fat about 53g
  • Carbohydrates about 63g
  • Protein about 7g
This is needed
This is needed for 4 people
Tempura batter
  • 150 g white flour
  • 150 g Maizena cornflour
  • 0.5 tsp salt
  • 3 dl sparkling mineral water, ice-cold
  • 3 tbsp mayonnaise
To deep-fry
  • oil, for deep-frying
  • 500 g green asparagus, lower third peeled, halved lengthwise
  • 1 lime, rinsed with hot water, dabbed dry, grated zest
  • a little sea salt
Lime mayonnaise
  • 1 lime, rinsed with hot water, dabbed dry, use grated zest and 1 tbsp of juice
  • 100 g mayonnaise
  • 0.5 tbsp soy sauce
  • 1 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
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And that's how it's done
And that's how it's done
Tempura batter
Mix the flour, cornflour and salt in a measuring cup. Quickly mix in the mineral water and mayonnaise. Chill the batter for approx. 20 mins.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 175°C. Stir the batter thoroughly. Dip the asparagus into the batter in batches, carefully place in the oil, deep-fry all over for approx. 4 mins. Remove and drain on paper towels. Sprinkle with lime zest and fleur de sel, keep warm.
Lime mayonnaise
Combine the mayonnaise, lime zest, lime juice, soy sauce and chilli flakes, serve with the asparagus tempura.

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