Crispy Tempura Asparagus, Roast Garlic & Tarragon Vegan Mayo

Enjoy all the Spring goodness and let mushrooms delight your palate.

Ingredients  

• 500g Plain Flour

• 500g Corn Flour

• 1750ml Cold Soda Water

• 1kg Asparagus (Ends trimmed off)

• 2 Bulbs Garlic

• 600g Vegan Mayonnaise

• 10g Chopped Fresh Tarragon

Method  

1. Mix all together the plain flour, corn flour, and soda water whisk until smooth and place into the fridge until ready to use

2. To make the garlic sauce, start by roasting the bulbs of garlic (drizzle with oil) until soft.

3. Cut the roasted garlic bulb in half and squeeze into the vegan mayonnaise

4. Finish the sauce with freshly chopped tarragon

5. Remove your tempura batter from the fridge, place an asparagus spear into plain flour making sure to fully coat the asparagus

6. Drop into your batter and deep fry at 180c until golden brown

7. Finish with salt and serve with the roast garlic mayonnaise.

Enjoy it!