Name: Asparagus tempura with chervil vinaigrette
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: Chervil vinaigrette; 1 clove garlic, crushed; 1/4 cup (60ml) white wine vinegar; 1/4 cup (60ml) olive oil; 1 tablespoon finely chopped fresh chervil; 2 teaspoon dijon mustard; 2 tablespoon caster (superfine) sugar; 500 gram (1 pound) chilled asparagus; 1/2 cup (90g) rice flour; 1/2 cup (75g) plain (all-purpose) flour; 1/2 teaspoon baking powder; 1 egg; 1 1/4 cup (310ml) chilled soda water; vegetable oil, for deep-frying; 50 gram (1½ ounces) mizuna

Ingredients

Chervil vinaigrette

1 clove garlic, crushed

1/4 cup (60ml) white wine vinegar

1/4 cup (60ml) olive oil

1 tablespoon finely chopped fresh chervil

2 teaspoon dijon mustard

2 tablespoon caster (superfine) sugar

500 gram (1 pound) chilled asparagus

1/2 cup (90g) rice flour

1/2 cup (75g) plain (all-purpose) flour

1/2 teaspoon baking powder

1 egg

1 1/4 cup (310ml) chilled soda water

vegetable oil, for deep-frying

50 gram (1½ ounces) mizuna

Method

1.To make chervil vinaigrette, whisk ingredients in a small bowl until combined. Season to taste.

2.Trim asparagus; refrigerate.

3.Sift dry ingredients into a large bowl; stir in egg and soda water until just combined. The batter will still have lumps.

4.Heat oil in a large saucepan or wok. Dip asparagus in batter, in batches; drain excess batter. Deep-fry asparagus, in batches, until browned lightly and crisp. Drain on absorbent paper.

5.Serve asparagus with vinaigrette and mizuna.

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