Tempura Asparagus with Dipping Sauce
Peggy Lampman | Contributor
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Nothing is better than fresh-from-the-dirt asparagus, and we're entering into the season now. I don't do much with those babies; just a 10 second blanch and a squeeze of lemon. That's it. That's the recipe. But here's a recipe for their big fat brothers who can take the heat, and enjoy being wrapped in a crispy batter crust.
