How to fry asparagus
Prep Time:
10 minutes
Cook Time:
2 minutes
Servings:
Ingredients
  • 1 bunch or 4 ounces sorrel, chopped
  • 2 ounce parsley, chopped
  • 1 large egg yolk
  • 1 clove garlic
  • 1 teaspoon water
  • 1/4 cup grapeseed oil
  • 1/4 cup olive oil
  • juice of 1/2 lemon, plus more to taste
  • salt to taste
  • 1 pound asparagus
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt (plus more for seasoning)
  • 1 teaspoon sugar
  • 1 teaspoon olive oil
  • 1 cup soda water
  • togarashi
  • white sesame seeds
Directions
  1. Step 1: Prepare the aioli. In a high speed blender, combine 1 bunch chopped sorrel and 2 ounces chopped parsley with 1 egg yolk, and blend at high speed. Add 1 clove garlic clove when yolk is creamy and bright green, puree for an additional minute, then add 1 teaspoon water, and begin the emulsification. Slowly drizzle in 1/4 cup grapeseed oil, in a thin hesitant stream, until the sauce becomes thick and combined. Then add olive oil in a similar slow and careful stream. Add juice of 1/2 lemon and salt to season, then pass through a fine-mesh chinois.
  2. Step 1: Trim bottoms of 1 pound asparagus. Taste a stalk raw. If it's sweet and delicious and perfect, don't touch it. If the skin seems fibrous and tough, peel the thickest sections. Never peel the tips.
  3. Step 2: Batter and fry: Heat fryer to 350 degrees. Combine 1 cup flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon olive oil and 1 cup soda water and allow to sit as the oil heats. Dip asparagus carefully into batter, and allow excess to drip. Fry until golden. About 2 minutes. Drain on paper towels, then toss liberally in salt, togarashi and sesame seeds.