Asparagus Tempura With Chervil Vinaigrette - cooking recipe

Ingredients

None None FOR THE CHERVIL VINAIGRETTE
1 clove garlic, crushed
1/4 cup white wine vinegar
1/4 cup olive oil
1 tbsp finely chopped fresh chervil
2 tsp Dijon mustard
2 tbsp sugar
None None FOR THE ASPARAGUS TEMPURA
1 lb chilled asparagus
2/3 cup rice flour
1/2 cup flour
1/2 tsp baking powder
1 None egg
1 1/4 cups chilled club soda
None None Vegetable oil, for deep-frying
2 cups mizuna greens or frisee

Preparation

For the chervil vinaigrette, whisk all the ingredients in a medium bowl until combined. Season to taste.
Trim the asparagus; refrigerate.
Sift the dry ingredients into a large bowl. Stir in the egg and club soda until just combined. The batter will still have lumps.
Heat the oil in a large saucepan or wok on medium-high heat. Dip the asparagus in batter, in batches, and drain the excess batter. Deep-fry the asparagus, in batches, until lightly browned and crisp. Drain on paper towels.
Serve the asparagus with vinaigrette and mizuna.