This Month’s Film: YiYi
Cuisine: Taiwanese

This dish was something I dreamed up. I’ve never seen it served anywhere. I used my perfect deep-frying batter (Bisquick, cornstarch, egg yolk, and ice water) and dipped only the stalks of the asparagus into the batter, leaving the blossom end exposed. I fried it at medium temperature, so the batter wouldn’t brown too quickly before the asparagus cooked through. The result was both tasty and beautiful.

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