Baked Asparagus Spears in Seaweed Leaf with Wasabi Dip

A delicious recipe for the asparagus season:

For the tempura batter, mix the flour with cornstarch and baking powder. With a whisk, fold in the iced water until a slightly thick batter forms. Season with pepper, salt, coriander and juice of one lemon, then put the dough to cool.

For the dip, whisk sour cream with passion fruit pulp until smooth, add wasabi paste and 1 tbsp olive oil, and season with pepper, sugar, salt, and orange zest.

Peel asparagus spears and cook in boiling salted water until al dente, then rinse when cool. Peel and chop shallots. Rinse cilantro, drain and cut into strips.

Finely dice the salmon trout and mushrooms, place in a suitable bowl with the shallots and season and marinate with the juice of one lemon, salt, cayenne pepper, lime oil and 1 tbsp olive oil.

Divide the amount evenly among the seaweed leaves and place the blanched asparagus spears on top. Roll up the sheets so that the asparagus tips stick out about 2-3 cm.

Repeatedly mix the tempura batter with a spoon, pour it over the asparagus rolls and bake in a saucepan with hot fat for about 1 minute to finish. season with salt.

To serve, spread the dip evenly on the center of the plate as a sauce level. Cut the asparagus rolls into rolls about 1, 5 cm thick and arrange on the dip. Sprinkle with coriander.

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