1 box Japanese-style tempura mix
1 head of garlic
2-inch knob of ginger
1 organic egg yolk
1 tablespoon ground Dijon mustard
1 tablespoon white wine vinegar
1 cup olive oil
Kosher salt
Freshly cracked pepper
1 bunch green asparagus
Preheat a deep fryer to 350 degrees. Prepare tempura mix according to package instructions. Cover the mix with plastic wrap and keep cold.
Wrap the head of garlic in aluminum foil and place in a preheated oven until soft (approximately 35-40 minutes). Remove the pulp by cutting the bulb in half and squeezing it from the paper.
Remove the skin of the ginger with a spoon. In a blender, place the egg yolk, Dijon mustard, vinegar and cooled roasted garlic pulp. Grate the ginger into the blender. Blend at low speed, increasing to medium speed. Slowly add a thin stream of olive oil. (Don’t add the oil too fast or the aioli will split; the addition of the oil should take about 2 minutes. If the aioli splits, add a small amount of warm water to the mix.) Once the aioli thickens, season with salt and pepper.
Snap off ends of asparagus and cut spears into 3-inch pieces. Dredge in tempura batter. Fry until the batter has set, and the crust is crisp and crunchy. Immediately season with salt and drain on a paper towel. Serve hot with the aioli. Serves 6
