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Recipe Detail Page
Asparagus with Oyster Tempura
Early Summer 2008
Using larger West Coast oysters guarantees a more substantial result but the smaller ones work well too. Do not overcook the oysters as their juiciness matches the asparagus perfectly.
Serves 4
Miso Dressing
1 tbsp (15 mL) miso
4 tsp (20 mL) seasoned rice wine vinegar
2 tbsp (25 mL) vegetable oil
Salt and freshly ground pepper
1 lb (500 g) asparagus, preferably thicker stalks, woody ends removed
Oyster Tempura
½ cup (125 mL) cornstarch½ cup (125 mL) flour
¾ cup (175 mL) ice cold soda water
Salt and freshly ground pepper
Vegetable oil for frying
12 oysters
1. Whisk together miso, seasoned rice wine vinegar and vegetable oil to make dressing. Season lightly with salt and pepper. Reserve.
2. Bring a large skillet of salted water to boil over high heat. Add asparagus and cook for 1 to 3 minutes depending on thickness. Immediately plunge asparagus into ice water to stop it from cooking. When cold, drain and set aside.
3. Combine cornstarch and flour in a bowl. Whisk in soda water until batter is smooth. Season with salt and pepper.
4. Heat 2-inches (5-cm) of vegetable oil in a wok or deep pot over medium heat until it reaches 350°F (180°C) or a piece of bread turns golden in 15 seconds. Working in batches, dredge oysters in batter and deep-fry for 1 minute or until golden.
5. To serve, divide asparagus between plates, drizzle asparagus and plate with miso dressing and top with 3 oysters per plate.
Serves 4
