Rachel Green's Asparagus Tempura with a Trio of Dipping Sauces

Rachel Green's Asparagus Tempura with a Trio of Dipping Sauces

Celebrity chef and British Asparagus Grower's Association Member, Rachel Green.

Ingredients:

1 bundle British asparagus
½ packet tempura mix (75g)
2 tbsp soy sauce and 1 tsp wasabi
2 tbsp sweet chilli sauce
2 tbsp satay sauce
Vegetable oil

Method:

Clean the asparagus and trim any white ends or peel with a vegetable peeler
Put each sauce into a small bowl
Heat 2 inches oil in a heavy based pan for frying
Make tempura batter according to the instructions on the packet. Dip asparagus spears in the batter and drain to remove excess. Cook according to instructions on the packet until light golden brown on all sides, drain on paper towel. Sprinkle with sea salt and serve immediately with sauces to dip