Asparagus Tempura

Asparagus Tempura
Serves 6

1/4 cup yogurt
2 T. mayo
2 T. dijon mustard
1 T. honey
4 cups vegetable oil
3/4 cup flour
1/2 cup cornstarch
1/4 cup sesame seeds (optional)
3/4 t. salt
1/2 t. baking soda
1 cup seltzer, at room temp
1 pound asparagus

In a small bowl, stir together yogurt, mayo, mustard, and honey.

In a large saucepan, heat the oil medium-high until temp registers 375 degrees on a deep-fry thermometer.

Meanwhile, in a large bowl, whisk together the flour, cornstarch, seeds, salt, and baking soda. Whisk in the seltzer until smooth.

Add the asparagus to the batter and turn to coat. Transferring on piece at a time, add about one quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels. Repeat with the remaining asparagus, allowing the oil to return to 375 between batches. Serve hot with the dipping sauce.