Asparagus with Oyster Tempura


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 cup (125 mL) cornstarch cup (125 mL) flour cup (175 mL) ice cold soda water Salt and freshly ground pepper Vegetable oil for frying 12 oysters


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.

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