White and green asparagus tempura

The following dishes are necessary for this recipe:

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.