Asparagus Tempura With Chervil Vinaigrette

• None None FOR THE CHERVIL VINAIGRETTE
• 1 clove garlic, crushed
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 tbsp finely chopped fresh chervil
• 2 tsp Dijon mustard
• 2 tbsp sugar
• None None FOR THE ASPARAGUS TEMPURA
• 1 lb chilled asparagus
• 2/3 cup rice flour
• 1/2 cup flour
• 1/2 tsp baking powder
• 1 None egg
• 1 1/4 cups chilled club soda
• None None Vegetable oil, for deep-frying
• 2 cups mizuna greens or frisee

1. For the chervil vinaigrette, whisk all the ingredients in a medium bowl until combined. Season to taste.
2. Trim the asparagus; refrigerate.
3. Sift the dry ingredients into a large bowl. Stir in the egg and club soda until just combined. The batter will still have lumps.
4. Heat the oil in a large saucepan or wok on medium-high heat. Dip the asparagus in batter, in batches, and drain the excess batter. Deep-fry the asparagus, in batches, until lightly browned and crisp. Drain on paper towels.
5. Serve the asparagus with vinaigrette and mizuna.

clove garlic, white wine vinegar, olive oil, chervil, mustard, sugar, tempura, chilled asparagus, rice flour, flour, baking powder, egg, club soda, vegetable oil, mizuna

Taken from recipes-plus.com/api/v2.0/recipes/36289 (may not work)