Asparagus Tempura Recipe

Trim and blanch

Trim the woody ends of the asparagus: hold a spear and bend until it snaps, or cut off the bottom 1/2–1 inch. Bring a medium pot of salted water (about 1 tsp salt) to a gentle boil. Prepare an ice bath (bowl of ice water). Blanch asparagus for 30–45 seconds until bright green and slightly tender but still crisp. Immediately transfer to the ice bath to stop cooking. Drain and pat completely dry with paper towels.

If using thicker spears, halve them lengthwise for uniform frying and better batter adherence. Lightly dust each spear with a little all-purpose flour (about 1 tsp total) to help the batter stick.

Chill ingredients: keep the sparkling water and egg in the refrigerator until ready. Place a bowl over another bowl filled with ice to create a cold working bowl if available.

Mix dry ingredients

In a medium bowl, combine 3 tablespoons all-purpose flour, 2 tablespoons rice flour (or cornstarch), and a pinch of salt. Whisk briefly to combine, but do not overwork.

Make batter

Crack the cold egg into a small bowl and lightly beat it. Pour the egg into the dry mixture. Add 3/4 cup ice-cold sparkling water in one go and gently fold with chopsticks or a fork until just combined — a few small lumps are fine. Do not overmix; the batter should be cold and slightly lumpy. If batter warms up, set the bowl on ice or add a few ice cubes and stir briefly to maintain chill.

Heat oil

Pour about 1 cup (or more to reach 2–3 inches depth) of vegetable oil into a small Dutch oven or deep skillet. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise to the surface quickly.

Batter and fry

Working in small batches (3–4 spears at a time), dip each dried, floured asparagus spear into the batter, letting excess drip off. Carefully lower into hot oil using tongs. Fry for about 1.5–2 minutes, turning once, until batter is puffed and pale golden. Avoid overcrowding the pan so oil temperature stays steady. Remove to a wire rack or paper towel-lined baking sheet to drain. Repeat until all asparagus are fried.

If desired, keep finished tempura warm on a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes, but serve as soon as possible for best crispness.

Make sauce

In a small saucepan, combine 1/2 cup warm dashi, 1 tablespoon soy sauce, and 1 tablespoon mirin. Warm gently over low heat just until fragrant; do not boil hard. Remove from heat and let cool slightly.

Serve the sauce in small bowls with a spoonful of grated daikon if using. Guests can dip asparagus tempura into the sauce or sprinkle a little flaky salt on the tempura and eat without sauce.