Asparagus Tempura

Name: Asparagus Tempura
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: vegetable oil for frying; 1 cup tempura mix (such as Kikkoman®); ¾ cup ice-cold water; 1 pound asparagus; 2 teaspoons sea salt

Rating: 3.5 stars

2 Ratings
3 Reviews
1 Photo

It's as simple as it sounds: tempura asparagus, deep-fried to a golden crisp. Goes great with ranch and is great for a get-together.

By LLawson

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Recipe Summary test

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

vegetable oil for frying
1 cup tempura mix (such as Kikkoman®)
¾ cup ice-cold water
1 pound asparagus
2 teaspoons sea salt

Directions

Step 1
Heat 1 to 2 inches of oil in a saucepan or deep fryer over medium-high heat.

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Step 2
Stir tempura mix and water together to make a loose batter.
Step 3
Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated.
Step 4
Carefully add 5 to 6 asparagus spears to the hot oil. Fry until they float to the top, 30 seconds to 1 minute. Drain on paper towels and season with sea salt. Repeat with remaining asparagus.

Cook's Notes:

You can use any type of tempura batter that you like. Kikkoman(R) is just the kind I use.

The cook time depends on the size of the batch and the temperature of the oil.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving:

166 calories; protein 3.3g; carbohydrates 14g; fat 11.3g; sodium 965.3mg. Full Nutrition

Reviews (3)

Most helpful positive review

daddyscookie

05/02/2020

I've made this for years but my Grandma (who taught me) always coated this with seasoned flour. I have also used panko crumbs, Hidden Valley Ranch dry packets or dry soup mix. I've done the same with fresh green beans as well. I've never tried a batter though. Many options for great fresh veggies! Read More