Vegetarian Planet Asparagus Wasabi Tempura

This is from my favorite vegetarian cookbook, "Vegetarian Planet" by Didi Emmons. This tempura is light, flavorful, and I think, perfect. The original recipe is used with asparagus ... but this makes kickin' onion rings as well!

• Ready In: 26 mins
• Yields: 16 asparagus spears

Ingredients

• 16  asparagus spears, trimmed
• 3⁄4 cup unbleached flour
• 2  tablespoons cornstarch
• 1  teaspoon salt
• 1  teaspoon sugar
• 1  teaspoon baking powder
• 1  teaspoon ground ginger
• 1 -2  teaspoon wasabi powder, to taste (for me, more is better!)
• 1⁄4 cup water
• 1⁄2 cup beer
• 2  cups  vegetable oil, about

Directions

1. Combine flour, cornstarch, salt, sugar, baking powder, ginger and wasabi powder.
2. Add water and beer to the flour mixture; whisk slowly until smooth.
3. In a saucepan or skillet at least 8 inches in diameter, heat oil over medium high heat.
4. Test oil by dropping in 1/2 teaspoon of batter.
5. If it bubbles and fizzes right away, oil is hot enough.
6. Dip an asparagus spear into the batter, then carefully into the hot oil.
7. Add 7 more, and fry them all 2 to 3 minutes.
8. Using a slotted spoon, remove them to a paper towel-lined plate.
9. Repeat with remaining 8 asparagus spears.
10. Serve immediately.