Tempura Asparagus Salad With Citrus Ginger Vinaigr... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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One of my Asian fusion dishes. This salad is great anytime of year, but seems to taste better in the summer. Goes great with Champagne and Cucumber water. Ingredients:
salad |
your favorite mixed greens. |
1 bunch baby asparagus stalks |
tempura batter (see below) |
mandarin oranges |
cucumber |
honey glazed walnuts |
tempura batter |
1 large egg |
1 cup flour |
1 cup ice water |
dressing |
white balsamic vinegar (if you don't have white balsamic, you can substitute with rice vinegar. using regular dark-colored balsamic vinegar will ruin the color of the dressing). |
olive oil |
sesame oil |
salt and pepper |
fresh lemon juice |
honey |
mandarin orange |
ginger |
Directions:
1. First make the dressing. Mix all below ingredients into blender.
2. A few drops of sesame oil (do not overdo the sesame oil)
3. Juice of 1/2 lemon
4. 1 TBLspoon honey
5. Pinch of salt
6. 1 TEAspoon of minced and peeled ginger
7. Juice of 1 mandarin orange
8. Add olive oil and vinegar to taste
9. Blend until all is purified. Leave in blender.
10. *If you don't like honey or are allergic, substitute sugar. Remember to go sparingly if you use white processed sugar.
11. Make the honey glazed walnuts:
12. In a saute pan on medium heat, add walnuts.
13. Heat for 1-3 minutes, do NOT burn.
14. Add a small amount of honey (just enough to barely coat nuts), stir quickly, and remove from pan to cool.
15. Make the tempura asparagus:
16. Mix flour, egg, and ice water quickly into a bowl.
17. Dip asparagus and immediately put into hot peanut oil heated
18. to 375 degrees.
19. Fry until golden brown.
20. Toss salad greens with desired amount of dressing, peeled cucumber slices, mandarin orange slices, and honeyed walnuts.
21. Top with tempura asparagus.
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