A tempura dish that combines the nutritional benefits of two superfoods! Delicious seasoned with a little salt or soy sauce.
Ingredients (serves 4)
100g maitake mushrooms
1 cup flour (all-purpose flour)
1 cup ice water
A little salt
Oil for deep frying
1. Separate the hard parts of the asparagus stalks from the tender tips. Use a peeler to peel the hard parts, and cut them in half lengthways. Rinse the maitake mushrooms and divide into manageable chunks.
2. To make the batter, add the flour to the ice water, mix lightly, and add a little salt.
3. Fill a pot with about 5-10 cm of oil and heat. Once the oil is hot, test the temperature by dropping in a little batter with the tip of a spoon. If it rises to the surface quickly, the oil is the right temperature.
4. Coat the vegetables in the batter and drop into the oil. Once the vegetables rise to the surface, remove from the oil, arrange in a single layer on a metal tray lined in kitchen paper (to remove some of the excess oil), and you’re done!