Tempura de Espargos

Start by scalding the  Asparagus from the Transmontano Valley in hot water or aromatic broth.

Mix the flour with the yeast. Add the beaten hollow and water and season with pepper.

Coat the asparagus in the previous mixture and fry in very hot oil.

For the yogurt sauce, mix the yogurt with the lemon juice and zest, chopped chives, olive oil, chopped garlic and a touch of pepper.

Add a touch of  Asparagus Honey to taste.

Serve the Asparagus tempura with the yogurt sauce.

Ingredients:

• 200g Asparagus from the Transmontano Valley
• 50g Asparagus Honey

Mass:

• 100g Wheat Flour
• 200ml Sparkling water
• 1 teaspoon of yeast
• 1 Egg
• Pepper

Yogurt Sauce:

• 1 natural yogurt
• 1 Lemon
• Chives
• 1 teaspoon olive oil
• 1 clove of garlic
• Pepper