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Ingredients
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Tempura Batter & Coating
Wasabi Mayonnaise
Finishing & Garnish
Method
Tempura Batter & Frying
- 1
Prep asparagus
Trim the woody ends from the asparagus (about 1–1.5 inches) and pat the stalks dry with paper towels. If stalks are very thick, shave the lower third with a vegetable peeler so they fry evenly.
- 2
Heat oil
Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of about 3 inches (roughly 1 liter). Attach a thermometer and heat to 350°F (175°C). Maintain 350–360°F for frying.
- 3
Make dry mix
In a medium bowl, whisk together the all-purpose flour, cornstarch, rice flour, baking powder, salt, and black pepper until evenly combined.
- 4
Make batter
In a separate chilled bowl, lightly beat the egg, then add the ice-cold sparkling water. Pour the wet mixture into the dry mix and gently stir with chopsticks or a fork just until combined; small lumps are ok. Do not overmix—batter should be cold and slightly lumpy. Keep the batter bowl over a larger bowl filled with ice if your kitchen is warm.
- 5
Dry asparagus lightly
Just before frying, dust each asparagus lightly with a bit of extra all-purpose flour or rice flour (this helps batter cling). Shake off excess.
- 6
Fry in batches
Working in batches of 4–6 stalks so oil temperature remains steady, hold each asparagus by the tip, dip into the batter to coat evenly (allow excess to drip off), then gently lower into the hot oil. Fry 2–3 minutes, turning once, until batter is pale golden and crisp. Thicker stalks may need up to 3.5 minutes. Avoid overcrowding.
- 7
Drain and season
Use a spider or slotted spoon to transfer fried asparagus to a wire rack set over a baking sheet or paper towels to drain. While still hot, sprinkle lightly with flaky salt. Keep in a 200°F (95°C) oven for a few minutes if frying remaining batches to serve all hot.
Wasabi Mayonnaise
- 8
While the oil heats, combine mayonnaise, wasabi paste, lemon juice, soy sauce, and sugar in a small bowl. Whisk until smooth. Taste and adjust heat/saltiness—add more wasabi for heat, more lemon for brightness, or a teaspoon of water to loosen to dipping consistency. Refrigerate until ready to serve.
Plating & Garnish
- 9
Arrange 4 asparagus stalks per serving on a plate. Place a small ramekin of wasabi mayonnaise on the side. Sprinkle togarashi lightly over the tempura (or over the mayo if preferred) and add an additional pinch of flaky salt if desired. Serve immediately with lemon wedges to squeeze over just before eating.