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Hands-on Time
1 Hour
Chill Time
1 Hour
Yield
Serves 6 to 8
Photo: Annabelle Breakey; Styling: Kevin Crafts

How to Make It

Step 1

Mix flour, cornstarch, cayenne, garlic powder, and 1/2 tsp. salt in a medium bowl. Add olive oil, then slowly drizzle in 3/4 cup cold water, whisking constantly until mixture is smooth. Cover and chill at least 1 hour.

Step 2

Pour ponzu into a small bowl and sprinkle with green onion. Set aside.

Step 3

Pour 1 in. vegetable oil into a large, wide pot. Insert a deep-fry thermometer; heat over high heat to 375°.

Step 4

Meanwhile, beat egg whites with a mixer until soft peaks form. Using a rubber spatula, fold whites into batter. Transfer batter to a wide, shallow bowl.

Step 5

Drop a few asparagus stalks into batter. One by one, transfer asparagus to hot oil. Cook until light golden brown, turning as needed, about 4 minutes. Drain on paper towels and sprinkle with more salt if you like. Repeat with remaining asparagus. Serve with ponzu.

Step 6

*Find ponzu in the Asian foods aisle.

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