Asparagus Tempura

Vegetable oil, for frying

• 1 cup rice flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon canola oil
• 1 cup club soda

Salt

• 24 thin asparagus spears (about 9 ounces), tough bottoms trimmed

Lemon wedges or prepared ponzu sauce, for serving

1. In a large saucepan, heat 1 inch of vegetable oil to 350°. In a medium bowl, whisk the rice flour with the baking powder, baking soda, canola oil, club soda and 1 teaspoon of salt until smooth.
2. Dip the asparagus in the batter and fry, in batches if necessary, until golden and crisp, about 2 minutes. Drain the asparagus on paper towels and season lightly with salt. Serve at once, with lemon wedges or ponzu sauce.