This recipe for Asparagus Tempura with Lemon Poppy Aïoli is the perfect appetizer for your next gathering or cocktail party that calls for a creative, and flavorful, hand-held appetizer.
Tempura-battered vegetables are very on-trend and popular. Of Japanese origin, tempura can be battered and deep-fried seafood or vegetables with origins dating back to the 16th century.
Asparagus is perfect for a tempura batter. The coating retains the vegetable’s juiciness, but provides a crispy exterior and crunch that are very appealing.
This recipe comes to us courtesy of Los Angeles-based restaurant Cal Mare. Located in the Beverly Center, the concept is an homage to the coasts of Italy and Southern California.
Cal Mare Interior. Photo: Cal Mare.
Ingredients
As neededVegetable oil for frying, preferably rice bran oil
2lemons, one cut in half, one juiced, the other for zest
1lemon, zest of, microplaned
3 tablespoonspoppy seeds
½ teaspoondried lavender
1egg yolk
1-½ teaspoonswater
1garlic clove, peeled and minced
¼ cupolive oil, extra virgin
Preparation
1
Make the aioli: in a medium stainless steel mixing bowl combine, lavender, lemon zest, garlic, egg yolk and water.
2
Place a small saucepan, half full with water, over medium heat. Drape a kitchen towel over the steaming water, using care to fold the towel to form a base for the mixing bowl.
3
Place the mixing bowl over the heat until the egg yolk begins to thicken. Drizzle the olive oil in a steady stream until a smooth consistency forms, then transfer to serving/dipping ramekins and refrigerate.
4
In a medium-sized bowl, using a whisk, mix the rice flour with baking powder, baking soda, and club soda. Season with salt.
5
Preheat 1 inch of oil in a large saucepan to 350 degrees F.
6
Dip the asparagus in the batter and fry in batches for 2 minutes each.
7
Drain on paper towels and season lightly with salt.
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