Directions
Servings: 2 people
Ingredients
For the Horseradish Cream Sauce
- 1 cup Sour cream
- 1/4 cup Mayonnaise
- 1/4 cup Prepared Horseradish
- 2 tbsp Lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp Salt
- 1/4 tsp Black pepper freshly ground
- 1/4 tsp Paprika
- 1 pn Cayenne pepper
For the Asparagus Tempura
- Canola oil for frying
- 18 Asparagus spears - trimmed
- 1 1/4 cups All-purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Baking Soda
- 1 1/4 cups Club soda
- 1 Tbsp Extra virgin olive oil
Instructions
For the Horseradish Cream Sauce
- n a medium bowl, combine all ingredients and whisk together until smooth and well combined. Let mixture sit in refrigerator for 1-2 hours or overmight. Store leftovers in refrigerator in an airtight container for up to 2 weeks.
For the Asparagus Tempura
- In a large heavy saucepan, add enough canola oil to fill just over a third full. Clip a frying thermometer onto the pan and heat the oil over medium heat until oil reaches 375 degrees.
- While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and the olive oil.
- Dip the aspargus stalks into the batter, one or two at a time, then add to the hot oil and fry 3 or 4 stalks at a time for about 70 seconds, until golden brown, turing with tongs to promote even browning. Remove from oil and place on a wire rack placed over a baking sheet.
- Serve on platter with horseradish cream sauce.
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