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ChineAsparagus tempura, with soy vinaigrette and Extra Virgin Olive Oil
For 4 persons
Ingredients
- A handful of asparagus
- 200 g tempura flour
- 1 egg
- 20 g potato starch
- 200 ml sparkling water
- Salt
- 1L Extra Virgin Olive Oil
For the sauce:
- Lemon juice
- Lime juice
- Orange juice
- 100 ml Extra Virgin Olive Oil
For the decoration:
- 50 g spinach leaves
- 50 g goma wakame seaweed
Directions
Peel and cut the asparagus. For the tempura mixture, only keep the egg yolk and put it in a bowl, add the flour, the starch and cold water. Stir the mixture until you obtain the thickness of crepes’ dough then keep it in the fridge.
To prepare the plate’s decoration, we will do some spinach crisps. Fry the spinach leaves in olive oil at medium heat, around 120 °. Once fried, leave on paper towel.
For the sauce, mixt the citrus juices and add the Extra Virgin Olive Oil, mix it all together.
Heat up the olive oil temperature and batter the spinaches in the tempura mixture. Fry at high heat, around 170 °.
Drain, put in plates and ready to serve.
