Asparagus tempura with Asian chili mayonnaise

1.

Mix 100 ml cold water, 1/2 teaspoon salt, flour and starch. Stir in the egg yolks and let rest for about 30 minutes. Mix together the mayonnaise and chili sauce, season well with lemon juice and chili powder. Wash and peel the asparagus, cut off the woody ends. Halve the asparagus lengthways and across. Wash the lettuce and shake dry. Cut the orange into wedges. Heat oil in a pot. Pull the asparagus through the tempura dough andBake in portions in the hot oil for about 2 minutes. Drain on kitchen paper. Arrange on plates with a leaf of lettuce each and an orange corner. Garnish with parsley

2.

15 minutes waiting time