Instructions
Follow the steps and taste along the way.
Prepare the dip
Stir the tahini together with the lemon juice and cold water until smooth and creamy. Mix in the finely grated garlic, chopped dill, 1 g of salt, and the black pepper. Set aside.
Prepare the asparagus
Rinse the asparagus and dry it thoroughly. Snap or cut off the tough ends; peel the lower third of thicker stalks. If the stalks are very long, cut them in half.
Mix the batter
Combine the chickpea flour, baking powder, paprika, and 2 g of salt in a bowl. Pour in the cold sparkling water and briefly whisk, just until no dry patches remain. The batter should be smooth and thick enough to form a thin coating on the asparagus.
Fry the asparagus
Heat the oil to 175 °C in a narrow pot. Coat the asparagus in the batter, briefly let the excess drip off, and fry in small batches for 2 to 3 minutes, until the coating is golden and crisp. Transfer the cooked stalks to a wire rack or paper towel.
Serve warm
Serve the asparagus immediately after frying, while the coating is crisp. Serve the tahini dip alongside in a separate bowl so the batter does not soften while waiting.
