As addicting as potato chips and a cinch to make.
Dip:
1/2 cup mayonnaise
1 tablespoon brown mustard
1 tablespoon lime juice
1 tablespoon soy sauce
Tempura:
3/4 cup flour
1/2 cup cornstarch
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup seltzer water, room temperature
1 pound asparagus (about 30, washed trimmed and patted dry with paper towels
Vegetable oil for frying
Make dipping sauce: In a small bowl, combine mayo, mustard, lime juice and soy. Set aside.
Make tempura batter: In a large bowl, combine flour, cornstarch, baking soda and salt. Whisk in seltzer and stir until smooth.
Heat about 2" vegetable in a deep skillet until a drop of the batter sizzles. Place six pieces of asparagus in the tempura batter, turn to coat and fry in hot oil about two minutes. Remove to a paper towel-lined sheet pan. Repeat until all are cooked. Arrange on platter and serve with dipping sauce. Makes about 30.