- Vegetable oil, for frying
- 1 cup rice flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon canola oil
- 1 cup club soda
- 24 thin asparagus spears (about 9 ounces), tough bottoms trimmed
- Lemon wedges or prepared ponzu sauce, for serving
In a large saucepan, heat 1 inch of vegetable oil to 350°. In a medium bowl, whisk the rice flour with the baking powder, baking soda, canola oil, club soda and 1 teaspoon of salt until smooth.
Dip the asparagus in the batter and fry, in batches if necessary, until golden and crisp, about 2 minutes. Drain the asparagus on paper towels and season lightly with salt. Serve at once, with lemon wedges or ponzu sauce.