Asparagus Tempura with Ginger Soy Dipping Sauce

• 1 Tablespoon Baking Powder
• 1- 1/4 cup Flour
• 1- 1/2 cup Ice Water
• A Few Dashes Sesame Oil
• 2 bunches Asparagus, Trimmed Of Tough Ends
• Peanut Or Canola Oil For Frying
• 2 cups Flour (for Dredging)
• 1/4 cups Soy Sauce
• 1/4 cups Honey
• 1 teaspoon Grated Fresh Ginger
• 1 clove Grated Garlic
• 1 Tablespoon Rice Wine Vinegar
• 1 dash Mirin
• 2 whole Scallions, Finely Chopped

1. Mix baking powder and flour in a large bowl.
2. Mix water and a few dashes of sesame oil in a small bowl.
3. Whisk the liquids into the flour mixture until loosely combineddo not over mixthere should still be some lumps.
4. Refrigerate for one hour.
5. After an hour, pour about 2 inches of peanut or canola oil in a large saucepan or Dutch oven over medium-high heat to get the oil really hot.
6. Then, take the tempura batter out of the fridge, dredge the asparagus in a bowl of a cup or two of flour, shake off the excess, then dip it into the batter.
7. Deep fry in hot peanut or canola oil until its golden and crispy.
8. Drain on a paper towel-lined plate and sprinkle with salt.
9. Ginger-Soy Dipping Sauce:
10. Whisk all the ingredients (from soy sauce on) together and top with chopped scallions.
11. Dip away!

baking powder, flour, water, sesame oil, bunches, peanut, flour, soy sauce, honey, fresh ginger, garlic, rice, mirin, scallions

Taken from tastykitchen.com/recipes/appetizers-and-snacks/asparagus-tempura-with-ginger-soy-dipping-sauce/ (may not work)