Tempura Asparagus Recipe
Fresh Asparagus lightly tempura battered
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Ingredients
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Vegetables
Batter
Oil
Method
Preparation of Asparagus
- 1
Wash and Trim Asparagus
Thoroughly wash the fresh asparagus under cold running water. Trim the woody ends of the asparagus (about 1-2 inches from the bottom) to remove tough parts.
Batter Preparation
- 2
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
- 3
Add Ice Water
Gradually pour in the ice water while continuously whisking until a smooth batter forms. The batter should be slightly thick but still pourable.
Frying
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
- 5
Batter the Asparagus
Dip each asparagus spear into the batter, ensuring it is fully coated. Allow any excess batter to drip off before frying.
- 6
Fry the Asparagus
Carefully place the battered asparagus into the hot oil, a few at a time to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
- 7
Drain Excess Oil
Using a slotted spoon, remove the fried asparagus from the oil and place them on a paper towel-lined plate to absorb excess oil.
Serving
- 8
Serve Hot
Serve the tempura asparagus immediately while hot, optionally with a dipping sauce such as soy sauce or tempura dipping sauce.