Asparagus Tempura Recipe

Cooking Directions

• STEP 1.Prepare the asparagus by trimming off the tough ends and peeling any tough skin.
• STEP 2.In a mixing bowl, combine flour, cornstarch, salt, and ice-cold water to make the tempura batter.
• STEP 3.Heat oil in a deep pan or fryer to 350°F (175°C).
• STEP 4.Dip each asparagus spear into the tempura batter, allowing any excess batter to drip off.
• STEP 5.Carefully place the battered asparagus into the hot oil and fry until golden brown and crispy.
• STEP 6.Remove the asparagus from the oil and place them on a paper towel-lined plate to drain excess oil.
• STEP 7.Serve the asparagus tempura immediately with a dipping sauce of your choice.

Cooking Tips

• Make sure the asparagus spears are dry before dipping them into the batter to ensure a crispier tempura coating.
• Do not overcrowd the pan or fryer when frying the asparagus. Fry them in batches for best results.
• For a lighter tempura batter, use ice-cold sparkling water instead of regular water.

Storage and Serving

• Asparagus tempura is best served immediately after frying to maintain its crispiness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the tempura, place it in a preheated oven at 350°F (175°C) for a few minutes until heated through.