Couldn't live up to my name if I didn't have a couple of recipes for you
Asparagus Wasabi Tempura
16 asparagus spears
3/4 c unbleached white flour
2 tb cornstarch
1 ts salt
1 ts sugar
1 ts baking powder
1 ts ground ginger
1 ts wasabi powder to taste (to 2 tsp)
1/4 c water
1/2 c beer; (any kind will do)
2 c canola or corn oil; (approximately)
Break tough ends off asparagus and discard end pieces.
In a bowl, mix together the flour, cornstarch, salt, sugar, baking powder,
ginger, and wasabi.
Add the water and beer to the flour mixture and whisk slowly until the batter is smooth.
Transfer the batter into a pan at least 8 inches wide.
In a saucepan or skillet at least 8 inches in diameter, heat the oil over medium-high heat. Test the oil by dropping in 1/2 teaspoon of the batter. If it immediately bubbles and fizzes, the oil is ready.
Dip one asparagus spear into the batter, then drop it into the oil, being careful not to splash the oil too much. Add 7 or more batter-dipped asparagus spears, and let them fry for 2 to 3 minutes.
Remove them to paper towels with a large slotted spoon.
Dip and fry the remaining asparagus spears and blot them on the paper towels. Serve the tempura immediately.
Wasabi Mashed Potatoes
5 large Idaho potatoes, peeled and cut into sixths
3 quarts water
½ cup heavy cream (or substitute milk)
1 stick butter
Salt to taste
2 tablespoons wasabi powder or paste
Cook the potatoes in boiling, salted water until tender.
Mash the potatoes or whip in a mixer.
In a small saucepan, combine the remaining ingredients and heat until the butter is melted. Slowly blend this mixture into the potatoes.
If you like, stir in some bacon bits or fresh herbs for more flavor.