for 4 person

Tempura batter

150 g	white flour
150 g	Maizena cornflour
½ tsp	salt
3 dl	sparkling mineral water, ice-cold
3 tbsp	mayonnaise

To deep-fry

	oil, for deep-frying
500 g	green asparagus, lower third peeled, halved lengthwise
1	lime, rinsed with hot water, dabbed dry, grated zest
a little	sea salt

Lime mayonnaise

100 g	mayonnaise
1	lime, rinsed with hot water, dabbed dry, use grated zest and 1 tbsp of juice
½ tbsp	soy sauce
1 tsp	chilli flakes (e.g. Fine Food Chile Chipotle)

How it's done

Tempura batter

Mix the flour, cornflour and salt in a measuring cup. Quickly mix in the mineral water and mayonnaise. Chill the batter for approx. 20 mins.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 175°C. Stir the batter thoroughly. Dip the asparagus into the batter in batches, carefully place in the oil, deep-fry all over for approx. 4 mins. Remove and drain on paper towels. Sprinkle with lime zest and fleur de sel, keep warm.

Lime mayonnaise

Combine the mayonnaise, lime zest, lime juice, soy sauce and chilli flakes, serve with the asparagus tempura.

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