I was so excited about asparagus and thus bought a bit too much one weekend. Uneaten asparagus was getting less tasty and thus I blanched them in boiling water and set them aside. When we were ready to fire up an oven, we made thin crusted pizza (dough recipe here) with asparagus and bacon. Some mixed cheeses found in our cheese drawer and paper thin sliced onions and lemon peels were scattered at the top. Dan wasn't sure about my lemon peel idea so I added just tiny bit - I think we should put more lemon peels next time.
In addition to grilling, roasting, adding to a pizza, throwing in my Korean ramen soup and eating with egg/cheese bagel, I also made asparagus tempura. They were very special spears, picked right from my garden minutes ago, dipped into ice-cold batter, and then fried up.
I asked Chris of Jubilee Organic Farm if we would have asparagus this Saturday. He said yes. There is still time to get fresh asparagus and make asparagus pizza, asparagus soup, grilled asparagus wrapped in prosciutto, asparagus tempura and more. Seize the season.
1 cup ice-cold water
1 large egg, beaten
3/4 cup sifted all-purpose flour
2-3 ice cubes
Mix ice-cold water with beaten egg. Add flour. Using chopsticks or a fork casually and briefly mix the flour in. Do not beat - the batter will be quite lumpy. Add ice cubes to keep the batter cold.
To check if the oil is hot, you can drop a batter to the oil. If the drop of batter sinks to the bottom and rise to the surface right away, you are ready to fry your asparagus dipped in the batter.