Ingredients
For the asparagus tempura
vegetable oil for deep frying
100g/3½oz self-raising flour
½tsp paprika
pinch salt
150ml/5fl oz cold fizzy water
4 asparagus spears, cut in half lengthways
For the tomato dipping sauce
1 tbsp olive oil
2 garlic cloves, peeled, chopped
½ red chilli, chopped
200g/7oz canned tomatoes
salt and freshly ground black pepper
Method
1. For the asparagus tempura, heat the vegetable oil into a deep, heavy-based saucepan until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Place the flour, paprika and salt in a bowl and whisk in enough sparkling water to make a smooth batter.
3. Dip the asparagus spears into the batter to completely coat, shaking off any excess, carefully lower them, in batches, into the hot oil. Deep fry for 3-4 minutes, or until crisp. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining asparagus spears.
4. For the tomato dipping sauce, heat the oil in a pan over a medium heat and fry the garlic and chilli for 3-4 minutes. Add the tomatoes, bring to the
boil, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes. Season, to taste, with salt and freshly ground black pepper.
5. To serve, spoon the tomato dipping sauce into a small bowl and place onto a serving plate with the asparagus tempura.
