White and green asparagus tempura

45 min
Suitable for vegetarians
Type of dish: Finger foods
Temperature: Hot
Meses de temporada*: March, April, May
Allergens:
Eggs
Eggs
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
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.