Asparagus Tempura with Soy Foam

A more wonderful asparagus recipe:

Rinse the potatoes well and make with the peel.

Remove the skin evenly from the asparagus spears, blanch for 1 minute, rinse in cold water and drain well. The asparagus spears should be almost dry.

Mix the tempura flour with curry and a tiny bit of cold water. Season the asparagus spears with salt and pass them through the tempura flour. Fry the asparagus in a saucepan with hot fat until golden brown, drain and keep warm.

For the sauce, beat the egg yolks with the soy sauce in a water bath. Slowly add the melted butter and season well with salt, Worcester sauce, sesame oil and freshly ground pepper.

Arrange the asparagus spears, garnish with the sauce and serve with the potatoes.

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