Ad
This recipe has been produced and tested in partnership with Morrisons

For the dressing

  • 2 tbsp crispy chilli oil
  • 1 lime
    juiced

Nutrition: per serving

  • kcal199
  • fat6g
  • saturates1g
  • carbs15g
  • sugars1g
    low
  • fibre1g
  • protein1g
  • salt0.26g
Ad

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.

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 0 out of 5.0 ratings

Be the first to comment

We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

Ad
Ad
Ad