White and green asparagus tempura

45 min
Vegetarian Suitable for vegetarians
Allergens
Eggs
Eggs
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Tomato 0.1 kg
Table salt 1.0 g
Sugar 0.003 kg
Olive oil 0.05 l
Mayonnaise sauce 0.1 l
Soya sauce 0.005 l
Elaboration

For the asparagus:

  • Cut off the woody parts of the asparagus.
  • Peel the white asparagus and cut them into 4 x 0.5 cm sticks.
  • Remove the triangular leaves from the green asparagus and cut them into 4 x 0.5 cm sticks.
  • Prepare the tempura with trisol.
  • Cover the asparagus in flour and then tempura and fry them without browning them.
  • Remove them onto absorbent paper.

For the sauces:

  • Mix raw tomatoes with salt, sugar and xanthan until smooth with the help of a mixer or thermomixer. Add the soft olive oil (with a fine jet) while mixing continuously.
  • Mix the mayonnaise with the soy sauce.

SET UP

  • Fry the asparagus again in tempura in hot oil until golden brown. Remove onto a tray with absorbent paper.
  • Place the sauces in bowls.
  • Place the fried asparagus in a basket with newspaper.
Nutritional information (1 portion)
Fiber 1.42 g
Saturates 9.92 g
Monounsaturated fatty acids 32.13 g
Polyunsaturated fatty acids 32.65 g
Cholesterol 52.3 mg
Calcium 31.3 mg
Iron 1.03 mg
Zinc 0.37 mg
Vitamin A 36.0 ug
Vitamin C 16.08 g
Folic acid 24.03 ug
Salt (Sodium) 495.35 mg
Sugars 2.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.