Asparagus Tempura with Berry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 103.6 μg | (173 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 582 mg | (15 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 600 grams white Asparagus
- ½ bunch cilantro
- 80 grams cornstarch
- 2 tsps Baking powder
- 1 egg white
- vegetable oil (for cooking)
- For the berry sauce
- 125 grams mixed Berry
- 2 Apple
- 1 chili pepper
- 1 tsp freshly grated ginger
- 1 shallot
- 2 Tbsps sugar
- 100 milliliters Red wine
- 3 Tbsps Red wine vinegar
- 1 Cardamom
- 1 ½ Tbsps soy sauce
- 1 tsp grated Lemon peel
- 3 Tbsps grapeseed oil
Preparation steps
Peel apples, quarter, core and dice. Rinse chile, slit lengthwise, remove seeds and cut into thin strips.
Peel shallot and chop finely. Caramelize sugar with 1 tablespoon water in a small pot until light brown. Deglaze with red wine and vinegar. Gently crush cardamom. Add apples, chile, ginger, shallot, soy sauce, cardamom and lemon zest. Boil everything to a jamlike consistency. Take saucepan from the heat. Fold in the berries and the oil and let cool.
Rinse asparagus, peel and cut off the woody ends.
Cut diagonally in half. Rinse cilantro and shake dry.
Sift cornstarch with baking powder and mix with 80 ml (approximately 1/3 cup) of cold water.
Beat egg white until stiff and fold in.
Heat the oil to 180°C (approximately 350°F), or until a submerged wooden dipper blisters. Coat asparagus in the batter and deep fry portions until crisp. Remove and drain on paper towels. Fry cilantro leaves briefly.
To serve, arrange asparagus tempura with berry sauce on plates and garnish with fried cilantro.
