Name: Asparagus tempura with crispy chilli oil dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 70g cornflour; 30g plain flour sifted; 80-90ml ice cold sparkling water; vegetable oil for deep-frying; 300g Morrisons Market Street asparagus trimmed; 2 tbsp crispy chilli oil; 1 lime juiced

Asparagus tempura beside a bowl of crispy chilli oil dressing and wedges of lime on the side

70g cornflour
30g plain flour
sifted
80-90ml ice cold sparkling water
vegetable oil
for deep-frying
300g Morrisons Market Street asparagus
trimmed

For the dressing

2 tbsp crispy chilli oil
1 lime
juiced

Method

step 1
Combine the cornflour and plain flour with a big pinch of salt, then pour in 80ml of the sparkling water and stir to combine. Add the remaining water if you need to loosen the mixture – you should have a batter-like consistency.
step 2
Fill a deep saucepan a third of the way up with the oil and heat until 190C, or until a flick of batter turns brown in 10 seconds. Coat the Morrisons asparagus in the batter, then transfer to the hot oil in batches of 4-5 pieces and fry for 1 min 30 seconds or up to 2 mins until the batter is golden and crisp and the asparagus is tender. Use a slotted spoon or spider strainer to remove to a plate lined with a clean tea towel or kitchen paper. Leave to drain.
step 3
Meanwhile combine the oil and lime juice, then pour into a dipping bowl and serve alongside the asparagus for dipping.