Tempura Asparagus

Gluten-Free Tempura Asparagus with Matcha Salt

Gluten-Free Tempura Asparagus:
3-4 cups vegetable oil, for frying
1 cup white rice flour
½ teaspoon salt
¼ teaspoon baking soda
1 large egg yolk, room temp
¾ cups cold seltzer water
1lb asparagus, washed, dried, and ends snapped off and discarded
Optional, for serving: matcha salt, togarashi, and ponzu sauce

Matcha Salt:
1½ tablespoons flaky salt (like maldon)
½ teaspoon high-quality matcha (I use Encha Latte Grade Organic Matcha)

Ponzu Sauce:
2 tablespoons low-sodium tamari sauce
1 tablespoon fresh orange juice
1 tablespoon water
½ tablespoon fresh lemon juice
½ tablespoon mirin (sweet rice wine)

Optional:
chives, for garnish

View the full recipe at Snixy Kitchen →