Tempura Asparagus Recipes

TEMPURA ASPARAGUS

Steps:

• Whisk 1 cup cake flour and 1/2 teaspoon kosher salt. Whisk in 1 cup cold seltzer. Dip 1 bunch trimmed asparagus in the batter and fry in batches in 360 degrees F vegetable oil until crisp, about 2 minutes (drop them in one at a time to prevent sticking). Remove and drain on a rack; season with salt. Serve with ponzu sauce for dipping.

TEMPURA ASPARAGUS

Steps:

• Pour 1-inch vegetable oil into a large, deep skillet. Place over medium-high heat and heat to 350 degrees F.
• Prepare the tempura batter according to package instructions. Dip the asparagus in the batter, place in the skillet and fry until golden and crispy, about 2 minutes. Fry in batches.
• In a bowl, combine the soy sauce, mirin, ginger, lemon juice and scallions. Serve the asparagus with the dipping sauce on the side.

TEMPURA ASPARAGUS WITH SOY DIPPING SAUCE

Steps:

• Prepare tempura batter according to package directions. The trick to tempura is to keep the batter very cold. Trim stems on asparagus, dip asparagus into batter and fry in hot oil. Season with salt and pepper, to taste. Serve with soy sauce.

TEMPURA ASPARAGUS

Steps:

• Preheat fryer to 350 degrees F.
• Cut the tough and fibrous bottoms off the asparagus and peel stems with a vegetable peeler. In a mixing bowl, combine flour, salt, and coriander. Whisk in soda water just until incorporated with the dry ingredients. Let the batter rest at room temperature for 1 hour. Dip asparagus in batter and place in fryer until golden brown, about 3 minutes.
• Place on paper towels to drain and sprinkle with sea salt. Serve with lemon wedges.

GREEN BEAN AND ASPARAGUS TEMPURA

Steps:

• In a large heavy-bottomed saucepan, pour in enough vegetable oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer, inserted in the oil, reaches 375 degrees F. (If you dont have a thermometer a cube of bread will brown in about 2 minutes.)
• While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and sesame oil. Stir until just combined and still lumpy.
• Dip the vegetables in the batter and fry, 3 or 4 at a time, until the batter is golden and crispy, about 60 to 70 seconds. Drain on paper towels.
• Arrange the vegetables on a platter and serve the soy sauce alongside as a dipping sauce.

ASPARAGUS TEMPURA

Steps:

• In a small bowl, stir together the yogurt, mayonnaise, mustard, and honey.
• In a large saucepan, heat the oil over medium-high heat until the temperature registers 375 degrees on a deep-fry thermometer.
• Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt, and baking soda.
• Whisk in the seltzer until smooth.
• Add the asparagus to the batter and turn to coat with a pair of tongs.
• Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 - 2 minutes.
• Drain on paper towels.
• Repeat with the remaining asparagus, allowing the oil to return to 375 degrees between batches.
• Serve hot with the dipping sauce.

ROCK-SHRIMP-AND-ASPARAGUS TEMPURA

Steps:

• In a large bowl, whisk together the salt, egg and 1 cup ice water. Sift the flour into the bowl and whisk until smooth. Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus.
• Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus. Serve immediately with a wedge of lemon or ponzu (recipe below).