Well evidently we've been on a bit of an unplanned hiatus from this space for a few weeks. Like I said it wasn't intentional or expected but more likely because of utter exhaustion and a lot going on. There is something about the first 4 weeks of the school year and then the last 4 weeks of the school year that just 100% kicks our butts.
So there is that reality that has kept us away. And then things like
a lovely 4 day Memorial Day weekend spent in Oregon's Willamette Wine Country, that we will share with you all soon.
But today our bully, Sally Porkchop turns 1 year old. And finally the sun came back so of course we have to celebrate.
And that means let's try something we haven't had before; Tempura Asparagus made outside on our grill's side burner to avoid the dreaded fried kitchen smell that I can't handle.
We set up our station outside and got frying.
At our fav Teriyaki spot in Gig Harbor we always order the chicken and tempura combo. Their tempura is the bomb. So good, we both love it.
But you know, fried food and then our whole weekday Paleo lifestyle kind of prevent us from eating it or making it much. But like I said we were celebrating.
Getting the oil to temperature and keeping it there was bit of a struggle, I think we finally got it right on the last batch.
Our asparagus was darn tasty.
And our one year old girl is a beautiful, healthy, happy pup!
What more reason do we need to celebrate.
Tempura Asparagus with Garlic & Chive Sauce
3/4 C all-purpose flour
3/4 C cornstarch
11/4 tspns course sea salt
1/4 tspn ground black pepper
1 C cold soda water
1 lb. fresh asparagus, rinsed & trimmed
About 1 C canola oil
1/2 C light sour cream
1/2 C light mayonnaise
4 garlic cloves, finely minced
2 tspns onion powder
1/2 tspn sea salt
1/8 tspn red pepper flakes
4 Tblspns fresh chives, chopped
Make sauce first; mix all ingredients well in a small bowl. Let chill in refrigerator while prepping and cooking asparagus.
Clean and trip the asparagus. Whisk together the flour, cornstarch salt and pepper in a large bowl. Add the soda water, whisking briskly until the batter is just slightly thinner than pancake batter.
Heat oil to 375 degrees in a dutch oven. Dip asparagus in the batter to coat and fry in batches. 6-8 spears at a time, not overcrowding. When golden brown, remove from dutch oven with tongs and transfer to a paper towel to drain. Sprinkle with salt & pepper. Serve with sauce.