Crispy Battered Spears

Cook the asparagus in salted water for around 10 minutes until still quite firm. Drain and pat dry.

Sieve the rice flour into a bowl. Add the egg whites, 1/2 tsp salt and the curry powder and beat quickly with a whisk. Add around 200 ml cold water, all at once, and whisk to a smooth batter.

Heat the oil in a medium-sized saucepan or in a deep-fat fryer (approx. 170°C, 350°F).

Toss the asparagus in rice flour, tap off any excess flour and coat in batter. Allow the excess to drip off and carefully add to the hot oil in batches. Turn occasionally using a slotted spoon and fry evenly for 3-4 minutes until golden brown. Remove from the fat with the slotted spoon, drain and place on kitchen paper. Fry all the asparagus stalks in this way.