Recipe of the Week - Asparagus in Tempura Batter

Asparagus and Tempura Batter with Tarragon and Lemon Butter

 We are now well into our short asparagus season. There isn't much else to eat at the moment if we are depending on our allotments for our vegetables. Of course rhubarb is also excellent now.
It is almost shameful to say that I do get very tired of eating the same vegetable every day and my plot does provide me with enough asparagus to eat most days. I am therefore, always looking for new ways to make it more interesting.
This is not the healthiest way to serve it especially when served with Hollandaise sauce or in this case Tarragon and Lemon Butter. However, my tarragon is also looking good now and is very fresh.

 

Asparagus in Tempura Batter

1 bunch fresh asparagus

75gm [3oz] plain flour

Pinch salt and good twist of black pepper

1 tsp baking powder

Pinch sugar

150ml [ ¼ pint] soda water

Oil for frying

Method

Have everything ready before you start to make the tempura batter including the oil for frying.

1.      Wash the asparagus, break of the top tender half of the stems [ if you bend the stems they will break off at the point where the stem become quite woody] – discard the bottom parts.

2.      Cut of break the asparagus into short lengths – 2-3cms or 1 inch

3.      Sieve the flour into a bowl. Add the salt and pepper, sugar and baking powder. Mix well.

4.      Using a balloon whisk or similar whisk in the soda water but don’t mix too long.

5.      Add the asparagus pieces and coat well.

6.      Gently drop the spoonsful of asparagus in batter into the hot oil – I don’t have a deep fat fryer so, I use a wok but, any pan which will give you a reasonable depth of oil would do.

7.      Fry quickly [turn over if necessary] for about 3 minutes or until the batter is golden.

8.      Drain well and serve immediately.

Tarragon and Lemon Butter

Excellent with fritters, grilled steak, pork chops or chicken kebabs

75g [3oz] butter

Salt and black pepper

Finely grated zest of half lemon

A dsp. lemon juice

Small bunch of fresh French tarragon finely chopped [ 1 dsp. when chopped].

Method

1.     Soften the butter slightly so that you can work with it.

2.     Add the rest of the ingredients and mix in well.

3.     Roll the butter up in a piece of greaseproof paper to make a neat roll.

4.     Chill until the butter has hardened.

5.     Slice and serve with your chosen dish.

6.     It is excellent to serve a couple of slices on top of a grilled steak.