Asparagus Tempura

Ingredients for 2 servings:

• Fat for frying
• 200 g flour
• 350 ml beer
• 5 g baking powder
• 1 tsp mustard, brown
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp black pepper
• salt and pepper
• 500 g asparagus
• 150 g baby spinach
• 1 bunch of radishes
• 2 tbsp natural yogurt
• 1 tbsp white wine vinegar
• 1 ½ tbsp soy sauce
• ¼ tsp cayenne pepper
• 1 dashes sesame oil, toasted
• 1 lemon(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Heat the fat in a saucepan or deep fryer to 180°C. Now prepare the flour mixture. To do this, grind the spices into a mortar and pestle and add them to the flour in the bowl along with the baking powder. Add about 350 ml of beer, stirring constantly, until the mixture is lump-free and sticks to your fingers. Clean the asparagus (if using white asparagus), peel it, and trim off the woody ends. Halve the asparagus and dip it in the flour-beer mixture. Slide the asparagus away from your hand into the hot fat and fry for about 4 minutes. Drain each asparagus on several pieces of kitchen paper and sprinkle with sea salt. Serve the asparagus with a quartered lemon. For the salad, put the spinach in a large bowl. Finely slice the radishes and place them on top of the spinach. Now mix the dressing, which you can also use as a dip. Mix the yogurt with vinegar, soy sauce, sesame oil, and cayenne pepper. Have fun cooking, NatürlichLecker