Hometown Chefs: Greg Baxtrom’s Asparagus Fries
● Baking Powder 2/3 cup
● AP Flour 4 ¾ cups
● Cornstarch 1/3 cup
● Fresh asparagus 1 bunch
1. Mix the dry ingredients together. Whip in cold sparkling water.
2. Dredge the asparagus into flour then into the tempura batter. Then fry. Season with salt and serve with dip.