Asparagus Tempura

• 1/2 cup flour
• 1/3 cup cornstarch
• 1/4 teaspoon cayenne
• 1/4 teaspoon garlic powder
• About 1/2 tsp. kosher salt
• 2 tablespoons olive oil
• 1/4 cup ponzu sauce*
• 1 tablespoon sliced green onion
• About 1 qt. vegetable oil for frying
• 2 large egg whites, at room temperature
• 1 bunch asparagus, ends trimmed

1. Mix flour, cornstarch, cayenne, garlic powder, and 1/2 tsp. salt in a medium bowl. Add olive oil, then slowly drizzle in 3/4 cup cold water, whisking constantly until mixture is smooth. Cover and chill at least 1 hour.
2. Pour ponzu into a small bowl and sprinkle with green onion. Set aside.
3. Pour 1 in. vegetable oil into a large, wide pot. Insert a deep-fry thermometer; heat over high heat to 375u0b0.
4. Meanwhile, beat egg whites with a mixer until soft peaks form. Using a rubber spatula, fold whites into batter. Transfer batter to a wide, shallow bowl.
5. Drop a few asparagus stalks into batter. One by one, transfer asparagus to hot oil. Cook until light golden brown, turning as needed, about 4 minutes. Drain on paper towels and sprinkle with more salt if you like. Repeat with remaining asparagus. Serve with ponzu.
6. *Find ponzu in the Asian foods aisle.

flour, cornstarch, cayenne, garlic, kosher salt, olive oil, ponzu sauce, green onion, vegetable oil, egg whites

Taken from www.myrecipes.com/recipe/asparagus-tempura (may not work)