Tempura:

1 cup all-purpose flour

1 cup cornstarch

1 12-ounce light beer

1 pound asparagus, tough ends removed

Oil for frying

 

Preheat oil to 375-degrees.  In large bowl, combine flour, cornstarch and beer.  Whisk just until no lumps remain.  Working quickly and in batches, dip a few asparagus spears in batter to coat and drop into hot oil.  Fry for 3-5 minutes until golden, remove and drain on paper towels. Repeat with remaining asparagus. 

 

Spicy Mayo:

1 cup mayonnaise 

2 tablspoons This Little Goat Went to Korea sauce 

½ teaspoon fresh lemon juice

Salt to taste

 

In a medium bowl, whisk together mayonnaise, Korea sauce and lemon juice. Salt to taste. Serve along side tempura veggies as a dipping sauce.