Instructions: Break tough ends off asparagus and discard end pieces.

In a bowl, mix together the flour, cornstarch, salt, sugar, baking powder, ginger, and wasabi.

Add the water and beer to the flour mixture and whisk slowly until the batter is smooth. Transfer the batter into a pan at least 8 inches wide.

In a saucepan or skillet at least 8 inches in diameter, heat the oil over medium-high heat. Test the oil by dropping in 1/2 teaspoon of the batter. If it immediately bubbles and fizzes, the oil is ready. Dip one asparagus spear into the batter, then drop it into the oil, being careful not to splash the oil too much. Add 7 or more batter-dipped asparagus spears, and let them fry for 2 to 3 minutes. Remove them to paper towels with a large slotted spoon.

Dip and fry the remaining asparagus spears and blot them on the paper towels.

Serve the tempura immediately.

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