Asparagus Tempura With Lemon Poppy Aïoli

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. 

Asparagus Tempura With Lemon Poppy Aïoli

Prep Time

-  

Cook Time

-  

Serves

6 people

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.

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 needed Vegetable oil for frying, preferably rice bran oil
  • 2 bunches (about 2 pounds) asparagus, bottoms trimmed
  • 1 cup rice flour
  • ¼ teaspoon baking soda
  • 1 cup club soda
  • To taste Sea salt
  • 2 lemons, one cut in half, one juiced, the other for zest
  • 1 lemon, zest of, microplaned
  • 3 tablespoons poppy seeds
  • ½ teaspoon dried lavender
  • 1 egg yolk
  • 1-½ teaspoons water
  • 1 garlic clove, peeled and minced
  • ¼ cup olive 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.
  • 8 Serve warm with aioli for dipping.

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Excerpted with permission from The Nightmare Before Dinner, ©2018 by Zach Neil. Race Point Publishing, an Imprint (…)

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Excerpted with permission from The Nightmare Before Dinner, ©2018 by Zach Neil. Race Point Publishing, an Imprint (…)

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