- 16 asparagus spears, tough ends trimmed off
- 3/4 cup flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/4 water
- 1/4 cup beer
- 2 cups vegetable oil for frying (not olive oil)
Tuesday, February 8, 2011
aphrodisiac week - day two - x-rated veggies!
Everyone has heard tales of the mighty asparagus spear, inspiring lust in all who dine on it. Once again, its rumored powers may only have started because of its contours, but asparagus is a good source of folic acid, which can boost histamine production necessary for the ability to achieve the Big O.
You don't have to go overboard with asparagus as they did in nineteenth century France, where bridegrooms were served three courses of the vegetable at prenuptial dinners. Enjoy it in a light primavera-type pasta dish, serve steamed on the side with classic Hollandaise, or try something a little different - an airy, light beer tempura asparagus appetizer.
In a large bowl combine flour, cornstarch, salt, sugar and baking powder. Add water and beer to the dry mixture. Whisk together slowly until tempura batter is smooth. Pour batter into a shallow dish for dipping the asparagus spears.
In a medium saucepan or skillet, heat the oil until a drop of the batter fizzes and bubbles; then the oil is hot enough.
Dip half of the asparagus spears in the batter, transfer carefully to the hot oil and fry for about 3 minutes. Remove with slotted spoon or tongs to a paper towel-lined plate to drain. Fry the remaining dipped asparagus spears. Serve immediately.
Of course, this is a terrific tempura batter for other vegetables like broccoli, mushrooms, zucchini, eggplant, etc. and for fried shrimp as well.