Tempura Asparagus Recipe

Bloom saffron

Place saffron threads in a small bowl and pour warm water over them. Let sit 10 minutes to release color and aroma.

Combine aioli

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, bloomed saffron (including liquid), salt, and pepper until smooth. If desired, whisk in 1 tsp olive oil for a silkier texture. Taste and adjust seasoning. Cover and refrigerate at least 15 minutes (or up to several hours) to let flavors meld.

Trim woody ends from asparagus: hold each spear and bend until it naturally snaps, or trim about 1–1 1/2 inches from the bottom. Pat spears dry with paper towels. If spears are particularly thick, you may peel the lower third lightly with a vegetable peeler for even cooking.

Lightly dust asparagus spears with 1 tbsp flour. Shake off excess. This helps the batter adhere.

Make batter

Keep all batter ingredients cold. In a medium bowl, whisk the egg lightly. Add ice-cold sparkling water and cold water and stir to combine. Add flour, cornstarch, baking powder, and 1 tsp salt. Stir gently with chopsticks or a fork just until combined; batter should be slightly lumpy — do not overmix. If batter is too thick, add a tablespoon of cold water; it should coat but remain thin.

Heat oil

Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches. Heat oil to 350–360°F (175–182°C). If you don’t have a thermometer, heat until a small bit of batter sizzles and sinks slowly, bubbling steadily.

Fry asparagus

Working in small batches (3–4 spears at a time to avoid crowding), hold each floured asparagus spear by the blunt end, dip into the batter to coat evenly, then gently lower into hot oil. Fry until batter is crisp and pale golden, about 2–3 minutes depending on spear thickness. Turn once during frying for even color. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. Immediately sprinkle with a pinch of finishing salt while still hot. Repeat with remaining spears. Maintain oil temperature between batches; allow oil to return to 350°F before adding more.

For best texture, serve tempura asparagus immediately while crisp. If holding briefly (up to 20 minutes), keep in a single layer on a wire rack in a low oven (200°F / 95°C) to stay warm but avoid steaming.

Arrange tempura asparagus on a serving plate. Spoon saffron aioli into a small ramekin or drizzle sparingly alongside. Garnish with chopped chives or parsley, a light dusting of finishing salt, and lemon wedges. Serve immediately so the tempura remains crisp.