Salmon Tempura with Daikon Salad

Name: Salmon Tempura with Daikon Salad
Ingredients: 1 1/4 to 1 1/2 cups cold club soda; 1 cup all-purpose flour; 1/4 cup cornstarch; 2 teaspoons salt; 12 asparagus spears, trimmed and bottom 2 inches peeled; 3 (8 by 8-inch) sheets nori; 3 (4 by 8-inch) sheets fresh salmon, about 3/8-inch thick, **see cook's note; 1 tablespoon black sesame seeds; Salt and freshly ground black pepper; 9 shiso leaves; Vegetable oil, for deep-frying; Daikon, Carrot, and Cucumber Salad, recipe follows; Daikon radish sprouts, for garnish; Special equipment: a bamboo sushi mat and bamboo skewers; 1/4 pound trimmed daikon radish, julienned; 2 carrots, julienned; 1/4 pound English cucumber, julienned; 1/3 teaspoon salt; Freshly ground black pepper; 1 cup honey mustard dressing, homemade or prepared