Asparagus Wasabi Tempura Recipe

• 16 x asparagus spears
• 3/4 c. unbleached white flour
• 2 Tbsp. cornstarch
• 1 tsp salt
• 1 tsp sugar
• 1 tsp baking pwdr
• 1 tsp grnd ginger
• 1 tsp wasabi pwdr to taste*, (to 2 tsp)
• 1/4 c. water
• 1/2 c. beer, (any kind will do)
• 2 c. canola or possibly corn oil, (approximately)

1. Break tough ends off asparagus and throw away end pcs.
2. In a bowl, mix together the flour, cornstarch, salt, sugar, baking pwdr, ginger, and wasabi.
3. Add in the water and beer to the flour mix and whisk slowly till the batter is smooth.
4. Transfer the batter into a pan at least 8 inches wide.
5. In a saucepan or possibly skillet at least 8 inches in diameter, heat the oil over medium-high heat.
6. Test the oil by dropping in 1/2 tsp.
7. of the batter.
8. If it immediately bubbles and fizzes, the oil is ready.
9. Dip one asparagus spear into the batter, then drop it into the oil, being careful not to splash the oil too much.
10. Add in 7 or possibly more batter-dipped asparagus spears, and let them fry for 2 to 3 min.
11. Remove them to paper towels with a large slotted spoon.
12. Dip and fry the remaining asparagus spears and blot them on the paper towels.
13. Serve the tempura immediately.

unbleached white flour, cornstarch, salt, sugar, baking pwdr, ginger, wasabi pwdr, water, beer, canola

Taken from cookeatshare.com/recipes/asparagus-wasabi-tempura-71122 (may not work)