Asparagus Tempura

Recipe courtesy of Chef Evan Hayes
as seen on episode “Currituck Asparagus”, season 4

Preparation – Medium, Serves 4

Ingredients:

• 1 Bunch Fresh Asparagus
• 1 lb Fresh Shrimp, peeled and deveined
• Juice of 2 lemons
• Zest of 1 lemon
• 2 Cloves Garlic, minced
• 2 tbs Butter
• Olive Oil for sauté
• Salt & Pepper to taste
• Tempura Batter
• 1c Cold Water
• 1c Sifted AP Flour
• 1/2c Corn Starch
• 1/8c Olive Oil
• 1 Egg
• 1tsp Baking Powder

Wisk together all batter ingredients until smooth, set aside and keep cool until use. Heat fryer to 350˚. Dust asparagus with flour. Dip into batter, then slowly drop into fryer. Fry until golden brown. Do not overcrowd fryer.

Heat large sauté pan on medium-high heat. Coat pan with olive oil. Sauté shrimp until ½ done, then add butter and garlic and toss. Deglaze pan with lemon juice, salt, and pepper. Using tempura asparagus as a frame, assemble dish with shrimp placed in middle.

Tags: Asparagus, Tempura

Category: Recipes