Recipe information
Yield
Serves 4
Ingredients
1/4 cup olive oil
2 tablespoons white wine vinegar
1 shallot, minced
1 tablespoon grated peeled fresh ginger
1 teaspoon minced garlic
Vegetable oil (for frying)
1/4 cup cake flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup ice-cold water
20 asparagus spears, each trimmed to 4 inches
5 cups mixed baby greens
Preparation
Step 1
Whisk first 5 ingredients in small bowl. Season with salt and pepper. Set aside.
Step 2
Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F.
Step 3
Meanwhile, sift flour, baking powder and salt into large bowl. Add ice-cold water and whisk just until blended.
Step 4
Dip 1 asparagus spear into batter, then add to oil. Repeat with 4 more asparagus spears. Fry until crisp, about 2 minutes. Using tongs, transfer asparagus to paper towels. Repeat with remaining asparagus and batter in 3 mire batches.
Step 5
Toss greens in large bowl with enough dressing to coat. Mound salad on 4 plates. Arrange asparagus around salads in spoke fashion and serve.
