Ingredients

• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 shallot, minced
• 1 tablespoon grated peeled fresh ginger
• 1 teaspoon minced garlic
• Vegetable oil (for frying)
• 1/4 cup cake flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup ice-cold water
• 20 asparagus spears, each trimmed to 4 inches
• 5 cups mixed baby greens

Instructions

1. Whisk first 5 ingredients in small bowl. Season with salt and pepper. Set aside.
2. Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F.
3. Meanwhile, sift flour, baking powder and salt into large bowl. Add ice-cold water and whisk just until blended.
4. Dip 1 asparagus spear into batter, then add to oil. Repeat with 4 more asparagus spears. Fry until crisp, about 2 minutes. Using tongs, transfer asparagus to paper towels. Repeat with remaining asparagus and batter in 3 mire batches.
5. Toss greens in large bowl with enough dressing to coat. Mound salad on 4 plates. Arrange asparagus around salads in spoke fashion and serve.