Fresh, tender asparagus is crisply fried in a light beer-batter tempura. Drizzled with vin cotto (literally translates as “cooked wine”) or an aged balsamic glaze, a few good grindings of sea salt, and served on a platter, this is perfect as a pre-dinner nibble (no need for forks and knives), a starter, a side, or simply a snack. Experiment with flavors from your local farmers’ market (try the batter with ramps or spring onions).
Recipe: Beer-Batter Tempura
1 1/2 c. beer (pilsner, amber, anything but dark)
1 1/2 c. cake flour (not self-rising)
1 1/2 tsp. salt
1 lb. asparagus
Vegetable oil (for deep frying)
Sea salt
Vin cotto or aged balsamic glaze
In a wide, large bowl, whisk beer into flour. Add salt.
In a wide saucepan, heat 2 inches of vegetable oil (to about 375 degrees; or ,you can judge by adding a drop of batter to the pot. If it sizzles, it’s ready). Dredge asparagus in batter to coat completely, letting excess drip off. Fry, turning once, until golden brown (about 3 minutes). Transfer to a paper towel-lined plate to drain. Serve on a platter seasoned with sea salt and drizzled lightly with vin cotto or aged balsamic glaze.
Note: Asparagus is rich in vitamins, folic acid, iron and potassium, there’s little wonder it’s known as the “miracle vegetable”.
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