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20 pc Asparagus trimmed and cleaned

20 slices Prosciutto sliced paper thin and cut in ½

1 pc Eggplant cut in half lengthwise

Note: I recommend not using salt as the Prosciutto is perfectly seasoned already for this recipe.

Tempura Batter:

2 cups Bread flour

2 tbsp Baking powder

2 ½ cups Water (ice cold)

Artichoke dip:    

4 pc Artichokes large cleaned and soft cooked

4 cloves Garlic minced

150 ml Olive oil

½ Lemon juice

Salt and pepper to taste

Fresh artichoke (for garnish optional)

20 pc Lemon wedges (small cut)

2 lt Frying oil

1. Put the bread flour and baking powder into a mixing bowl. Slowly add the cold water while stirring with a whisk. The tempura batter should be smooth with no lumps. If you get lumps strain it through a sieve.
2. Cover the batter and keep it refrigerated until you need it again.
3. Wrap prosciutto around the asparagus, dip them into the tempura batter and fry them in hot oil until golden and crispy. Rest them on a paper towel for about a minute.
4. Spic asparagus on a skewer and arrange them on an eggplant cut lengthwise in half. Your party guest can comfortable pick up the asparagus with a napkin eat it. You can also just arrange the asparagus on a party platter with the dip and lemon wedges. 

Artichoke Dip:

• Put all ingredients into a blender and blend well.
• Taste and adjust the seasoning to your liking.

Variations:

For the artichoke recipe you can also use canned artichokes. You need a cup full of cooked artichokes.

By Chef Lechner CMC