Serves 4.

INGREDIENTS

  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 shallot, minced
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon minced garlic
    vegetable oil (for frying)
    1/4 cup cake flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup ice-cold water
    20 asparagus spears, each trimmed to 4 inches
    5 cups mixed baby greens

    DIRECTIONS

    Whisk first 5 ingredients in small bowl. Season with salt and pepper. Set aside.


    Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F.


    Meanwhile, sift flour, baking powder and salt into large bowl. Add ice-cold water and whisk just until blended.


    Dip 1 asparagus spear into batter, then add to oil. Repeat with 4 more asparagus spears. Fry until crisp, about 2 minutes. Using tongs, transfer asparagus to paper towels. Repeat with remaining asparagus and batter in 3 mire batches.


    Toss greens in large bowl with enough dressing to coat. Mound salad on 4 plates. Arrange asparagus around salads in spoke fashion and serve.