John Whaite tempura asparagus with porcini mayonnaise recipe on Steph’s Packed Lunch

John Whaite served up tasty tempura asparagus with porcini mayonnaise on Steph’s Packed Lunch.

The ingredients for the asparagus are: Sunflower oil, for deep-frying, 55g plain flour, 50g cornflour, ½ tsp bicarbonate of soda, ½ tsp white or cider vinegar, 250g asparagus (the thicker the better) and Fine sea salt.

For the mayonnaise: 15g dried porcini mushrooms, 175ml recently boiled water, 100g mayonnaise, 2 tbsp chopped tarragon and Fine black pepper.

See recipes by John in his book titled:A Flash in the Pan: Simple, speedy stovetop recipes available from Amazon now.