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Ingredients
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Asparagus Tempura
Wasabi Mayonnaise
Togarashi
Method
Prepare Asparagus
- 1
Trim the Asparagus
Rinse the asparagus under cold water and trim the tough ends off, about 1 to 2 inches from the bottom.
Make Tempura Batter
- 2
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
- 3
Add Water
Gradually pour in the cold sparkling water while whisking, until the batter is smooth and has a slightly thick consistency.
Fry Asparagus
- 4
Heat Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat Asparagus
Dip each asparagus spear into the tempura batter, allowing excess batter to drip off.
- 6
Fry Asparagus
Carefully place the battered asparagus into the hot oil, frying in batches to avoid overcrowding. Fry until golden and crispy, about 2-3 minutes.
- 7
Drain and Season
Remove the tempura asparagus with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Sprinkle with shichimi togarashi while still hot.
Make Wasabi Mayonnaise
- 8
Mix Ingredients
In a small bowl, combine the mayonnaise, wasabi paste, lemon juice, and salt. Stir until smooth and well combined.
