Nothing is better than fresh-from-the-dirt asparagus, and we're entering into the season now. I don't do much with those babies; just a 10 second blanch and a squeeze of lemon. That's it. That's the recipe. But here's a recipe for their big fat brothers who can take the heat, and enjoy being wrapped in a crispy batter crust.

There is an art behind making good tempura, which should be made just prior to eating. According to wikipedia, “Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked.”

Overmixing of the batter will result in activation of wheat gluten, which causes the flour mixture to become chewy and dough-like when fried. To keep my batter cold, I place the bowl in a larger bowl filled with cold water and ice cubes.

To minimize the spattering when making tempura, be sure the vegetables are dry before you coat them in batter. Fry only a few pieces at a time to prevent them from sticking together.

Time: 45 minutes

Yield: 3 servings

Ingredients for Wasabi Dipping Sauce

1 tablespoons rice wine vinegar
1/3 cup soy sauce
1 teaspoon wasabi
1/2 tablespoon ginger, grated
1 tablespoons daikon radish, grated
1 scallion, thinly sliced

Recipe for Tempura Asparagus* (recipe follows)

Instructions

Whisk together vinegar, soy sauce, and wasabi.Stir in ginger, daikon and scallions.

*Make prior to tempura. Recipe keeps several days, refrigerated.

Ingredients for Tempura Asparagus

1/2 cup tempura flour, white rice flour, or white wheat flour
1/2 cup corn starch
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 egg white, beaten
1/2 cups ice cold soda (seltzer) water
1 1/2 -2 pounds medium to thick width asparagus, tough ends trimmed and saved for soup stock, if desired
Neutral tasting high heat frying oil,such as peanut or grapeseed oil, as requiredv Wasabi Tempura Dipping Sauce (recipe above)

Instructions

1. In a large mixing bowl, combine flour, corn starch, baking soda, baking powder and salt.
2. Gently stir in egg white and slowly stir in soda. The mixture should be slightly lumpy but easy to stir; it should be thick enough to coat the back of a spoon when lifted. Season generously with kosher salt to taste.*
3. In a large fry pan, place enough oil so it’s 1- 1 1/2-inches deep. Heat until oil sizzles in a bit of tempura batter. Coat asparagus in batter, shaking off excess batter. In batches not over-crowding pan, fry until asparagus is golden-brown on all sides, about 4-5 minutes, turning with tongs. Drain on paper towels and serve with dipping sauce.

*Review tips in above text for making crispy tempura.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.