Tempura asparagus with Matcha salt

Ingredients

• 150 g rice whole‑wheat flour
• Salt
• 0.25 tsp baking powder
• 1 egg
• 175 ml sparkling mineral water
• 500 g Green Asparagus
• 6 tbsp rapeseed oil
• 1 tsp matcha tea powder
• 2 tbsp tamari sauce
• 2 tbsp Orange juice
• 0.5 tbsp lemon juice
• 10 g chives (0.5 bunch)

Instructions

1. 1.

   For the asparagus mix rice flour with ½ tsp salt and baking powder in a bowl. Separate egg whites for another use. Beat yolk and sparkling water together, then whisk into the flour mixture.

2. 2.

   Wash asparagus, trim woody ends and peel lower third of stalks. Heat oil in a pan. Dip asparagus in batter and fry in hot fat over medium heat for 5–7 minutes until golden‑yellow. Remove and drain on paper towels.

3. 3.

   Meanwhile rub 1½ tsp salt with matcha powder in a mortar. Whisk tamari, orange juice, lemon juice and 1 tbsp water together. Wash chives, slice into rings and stir into sauce. Arrange asparagus on a plate and sprinkle with matcha salt and drizzle with sauce.