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.

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • Stir tempura mix and water together to make a loose batter.

  • Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated.

  • 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

166 calories; protein 3.3g 7% DV; carbohydrates 14g 5% DV; fat 11.3g 18% DV; cholesterolmg; sodium 965.3mg 39% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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

Most helpful critical review

Rating: 2 stars
05/09/2019
I was very disappointed hat the batter would not stay on the asparagus. Did anyone else have this problem? Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
05/09/2019
I was very disappointed hat the batter would not stay on the asparagus. Did anyone else have this problem? Read More
Rating: 5 stars
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