White and green asparagus tempura
Allergens:
Ingredients for 5 portions
Calculate portions
White asparagus
0.25 kg
Wild asparagus
0.25 kg
Tempura with trisol.
100.0 g
Sunflower oil
0.25 l
Tomato
0.1 kg
Table salt
1.0 g
Sugar
0.003 kg
Xantana rubber
0.5 g
Olive oil
0.05 l
Mayonnaise sauce
0.1 l
Soya sauce
0.005 l
Water
0.015 l
Plain flour
0.03 kg
Trisol
20.0 g
Table salt
0.5 g
Elaboration
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.
Nutritional information (1 portion)
Energy
709.8
kcal
Carbohydrates
8.3
g
Proteins
3.01
g
Lipids
73.51
g
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.
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