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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A crispy and yummy way to enjoy asparagus! Tip: Keep the tempura warm in a 200-degree oven until ready to serve. Everyday with Rachel Ray. Ingredients:
1/4 cup yogurt |
2 tablespoons light mayonnaise |
2 tablespoons dijon mustard |
1 tablespoon honey |
4 cups vegetable oil |
3/4 cup flour |
1/2 cup cornstarch |
1/4 cup sesame seeds |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1 cup seltzer water, at room temperature |
1 lb asparagus |
Directions:
1. In a small bowl, stir together the yogurt, mayonnaise, mustard, and honey.
2. In a large saucepan, heat the oil over medium-high heat until the temperature registers 375 degrees on a deep-fry thermometer.
3. Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt, and baking soda.
4. Whisk in the seltzer until smooth.
5. Add the asparagus to the batter and turn to coat with a pair of tongs.
6. Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 - 2 minutes.
7. Drain on paper towels.
8. Repeat with the remaining asparagus, allowing the oil to return to 375 degrees between batches.
9. Serve hot with the dipping sauce.
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