Recently, when visiting Trader Joe's I was pleasantly surprised to find a purple asparagus. This asparagus is special because it is more tender and sweeter than the green asparagus and it is not often found in a supermarket. In this preparation, the purple asparagus is tempura fried and served with a spicy wasabi-tarragon mayo.
Ingredients:
2 egg yolks
2 tablespoons lime juice
1 tablespoon green onions
1 tablespoon tarragon
2 tablespoons wasabi paste
1/4 cup grape seed oil
2 tablespoons Extra Virgin olive oil
1 cup water
1 cup flour
1 egg
Vegetable oil
1 large bunch of purple asparagus, trimmed
Directions:
In a food processor, combine egg yolks, lime juice, green onions, tarragon and wasabi paste. Mix well and while the processor is running drizzle in the grape seed oil and then the extra virgin olive oil until the consistency of the mayonnaise is reached. Refrigerate for at least 1 hour. (makes about 1/2 cup)
In a bowl, combine water, flour, and egg. Do not overmix. Heat oil in large saucepan. Dip the asparagus in batter and deep fry in batches until golden. Drain on paper towels. Serve with the wasabi-tarragon mayo.
