asparagus tempura- red pepper salsa

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A tip for peeling asparagus.
Place on an upturned pan, and peel, twice as quick, and the peelings fall next to the pan.
Tempura of white asparagus with a pepper sauce
1 kilo white asparagus
1 egg
1 tbsp flour
2 tbsp water
1 tbsp corn flour
salt and pepper
2 tomatoes
1 yellow pepper
1 red pepper
125 g sugar
1,5 dl white wine vinigar
3 spreets of fresh mint
Peel the asparagus, remove the woody end. Blanch the asparagus, by bringing to the boil in lightly salted water.refresh with cold water and leave to drain.
Make a batter from the egg, flour, water and corn flour. Season with salt and pepper.
Peel the tomatoes and the peppers and cut into small pieces. Put them in a pan with the vinegar, sugar, pepper and salt. Allow to simmer gently for 10 minutes. Cool slightly
Chop the mint and add to the sauce.
Dip the asparagus into the batter and fry in hot oil (180 degrees C).
Use the sauce as a dipping sauce.

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