ASPARAGUS TEMPURA

#2

vegetarian

starter

medium

J.-P. Schneider

INGREDIENTS FOR 4 PERSONS

For the Tempura:
500 g green asparagus
500 g white asparagus
100 g wheat flour type 550
100 g potato starch
1 teaspoon salt
3 teaspoons of dukkah spice mix
1 whole egg
300 ml ice-cold mineral water
2 L deep-frying fat

For the Mayonnaise:
2 egg yolks
3 tbsp Tomami # 2 (buy here (https://shop.tomami.eu/produkt/tomami-2-tomate- strong-acidic /))
1⁄2 tbsp mustard
1 pinch of salt
1 pinch of sugar
1 pinch of white pepper
1 teaspoon of dukkah spice mix
1 tbsp white balsamic vinegar
30 g tomato paste
200 ml rapeseed oil

INSTRUCTIONS

Wash and peel the white asparagus and cut off the woody ends (2-3 cm) with a knife. Blanch the asparagus stalks in boiling salted water for exactly 2 minutes, rinse with cold water and dry on kitchen paper. Wash the green asparagus and cut off the woody ends (2-3 cm) with a knife and also blanch in salt water for exactly 1 minute, rinse with cold water and dry on kitchen paper. Halve the white asparagus lengthways.

For the TOMAMI mayonnaise, combine all the ingredients in order, starting with the egg yolks. Put into a blender jug and blend with a hand-held blender at the bottom of the jug. Now turn the blender up to top speed and slowly pull it upwards. The homemade mayonnaise is now ready!

For the tempura dough, mix the wheat flour and the potato starch and sift finely into a bowl. Add the whole egg, salt, dukkah spice mix and the ice-cold water and stir briefly, quickly and vigorously until smooth. You can also replace some of the water with ice cubes. In any case, the tempura will turn out best when the batter is prepared as cold as possible and freshly made. Heat the deep-frying fat in a wide saucepan to 180-190 ° C. First roll the asparagus stalks in flour, pull them through the tempura dough and fry until golden yellow for 1-2 minutes. Drain briefly on kitchen paper and serve immediately with the mayonnaise.

Ideal as a snack or served with an aperitif!

For 4 people as a snack

Preparation time: approx. 45 minutes

A recipe by Jean-Philipp Schneider, head chef and head of product development at the Altes Gewürzamt (Old Spice Office).