Asparagus tempura with crispy chilli oil dressing

Combine the cornflour and plain flour with a big pinch of salt, then pour in 80ml of the sparkling water and stir to combine. Add the remaining water if you need to loosen the mixture – you should have a batter-like consistency.

Fill a deep saucepan a third of the way up with the oil and heat until 190C, or until a flick of batter turns brown in 10 seconds. Coat the asparagus in the batter, then transfer to the hot oil in batches of 4-5 pieces and fry for 1 min 30 seconds or up to 2 mins until the batter is golden and crisp and the asparagus is tender. Use a slotted spoon or spider strainer to remove to a plate lined with a clean tea towel or kitchen paper. Leave to drain.

Meanwhile combine the oil and lime juice, then pour into a dipping bowl and serve alongside the asparagus for dipping.