Ingredients

Tempura floor   125gm

Asparagus   half a bunch

Apple   40gm

Salad   to garnish

Celery slaw  to garnish

Cocktail sauce   30gm

Soda water  100

Bread crumbs  100 gms

Coconut powder  90gm

Oil  to fry

Method: 

Clean and cut the asparagus length wise

Coat the asparagus with tempura flour mixed with soda water before coating it with panko (bread crumbs)

Deep fry the coated asparagus

Arrange the salad along with finely chopped apple on plate and chopped celery salw, and garnish with cocktail sauce

Serve the Asparagus hot.