Asparagus Tempura

Ingredients

• 1 bunch asparagus ends trimmed
• 0.3 teaspoon ground pepper 
• 0.3 cup cornstarch 
• 2 large egg whites at room temperature
• 0.5 cup flour 
• 0.3 teaspoon garlic powder 
• 1 tablespoon spring onion sliced
• 0.5 tsp kosher salt 
• 2 tablespoons olive oil 
• 0.3 cup ponzu sauce 
• 1 qt vegetable oil for frying

Equipment

• bowl
• paper towels
• whisk
• pot
• blender
• kitchen thermometer
• spatula

Directions

1. Mix flour, cornstarch, cayenne, garlic powder, and 1/2 tsp. salt in a medium bowl.
2. Add olive oil, then slowly drizzle in 3/4 cup cold water, whisking constantly until mixture is smooth. Cover and chill at least 1 hour.
3. Pour ponzu into a small bowl and sprinkle with green onion. Set aside.
4. Pour 1 in. vegetable oil into a large, wide pot. Insert a deep-fry thermometer; heat over high heat to 37
5. Meanwhile, beat egg whites with a mixer until soft peaks form. Using a rubber spatula, fold whites into batter.
6. Transfer batter to a wide, shallow bowl.
7. Drop a few asparagus stalks into batter. One by one, transfer asparagus to hot oil. Cook until light golden brown, turning as needed, about 4 minutes.
8. Drain on paper towels and sprinkle with more salt if you like. Repeat with remaining asparagus.
9. Serve with ponzu.
10. *Find ponzu in the Asian foods aisle.