electric beaters, heavy pan or deep fat fryer, kitchen paper, baking tray and mixing bowl.

Tapioca Tempura Batter
1 egg white
3 tbsp FREEE Tapioca Flour
pinch of salt and pepper
 

Asparagus Tempura
200g fresh asparagus spears
oil, for frying
lemon, for serving

Tapioca Tempura Batter

1. Put the egg white into a bowl, add the tapioca flour, salt and pepper and beat into a smooth batter.

Asparagus Tempura

1. Peel the asparagus spears with a potato peeler and snap off or trim and discard the hard ends.
2. Heat some oil in a heavy pan OR prepare a deep fat fryer according to the manufacturer’s instructions.
3. Line a baking tray with kitchen paper.
4. Dip spears of asparagus into the batter then carefully slide them into the hot oil, a few at a time so the oil stays hot.
5. Cook the asparagus for 2-4 minutes depending on the heat and turning over if necessary until they are golden all over.
6. Transfer the cooked asparagus to the paper lined tray and keep warm.
7. Repeat with the remaining asparagus.
8. Serve immediately with lemon quarters.