Best 4 Asparagus Tempura Recipes

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Asparagus tempura is a delightful Japanese dish that combines the delicate flavors of asparagus with a crispy, flavorful coating. This dish is a popular appetizer or side dish, and it can also be served as a main course. The key to making perfect asparagus tempura is to use fresh, high-quality ingredients and to fry the asparagus in hot oil until it is golden brown and crispy.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN BEAN AND ASPARAGUS TEMPURA



Green Bean and Asparagus Tempura image

Provided by Giada De Laurentiis

Time 13m

Yield 4 servings

Number Of Ingredients 9

Vegetable oil, for frying
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup club soda
1 tablespoon sesame or peanut oil
12 medium asparagus stalks, trimmed
12 green beans, trimmed
1/2 cup soy sauce

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



Asparagus Tempura image

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.

Provided by LLawson

Categories     Appetizers and Snacks

Time 20m

Yield 4

Number Of Ingredients 5

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

Steps:

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

Nutrition Facts : Calories 165.6 calories, Carbohydrate 14 g, Fat 11.3 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 965.3 mg, Sugar 2.1 g

TEMPURA ASPARAGUS



Tempura Asparagus image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

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.

VEGETARIAN PLANET ASPARAGUS WASABI TEMPURA



Vegetarian Planet Asparagus Wasabi Tempura image

This is from my favorite vegetarian cookbook, "Vegetarian Planet" by Didi Emmons. This tempura is light, flavorful, and I think, perfect. The original recipe is used with asparagus ... but this makes kickin' onion rings as well!

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 26m

Yield 16 asparagus spears

Number Of Ingredients 11

16 asparagus spears, trimmed
3/4 cup unbleached flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1 -2 teaspoon wasabi powder, to taste (for me, more is better!)
1/4 cup water
1/2 cup beer
2 cups vegetable oil, about

Steps:

  • Combine flour, cornstarch, salt, sugar, baking powder, ginger and wasabi powder.
  • Add water and beer to the flour mixture; whisk slowly until smooth.
  • In a saucepan or skillet at least 8 inches in diameter, heat oil over medium high heat.
  • Test oil by dropping in 1/2 teaspoon of batter.
  • If it bubbles and fizzes right away, oil is hot enough.
  • Dip an asparagus spear into the batter, then carefully into the hot oil.
  • Add 7 more, and fry them all 2 to 3 minutes.
  • Using a slotted spoon, remove them to a paper towel-lined plate.
  • Repeat with remaining 8 asparagus spears.
  • Serve immediately.

Tips:

  • If you don't have panko breadcrumbs, you can make your own Japanese-style bread crumbs with white bread. Just remove the crusts, tear the bread into small pieces, and pulse in a food processor until you have fine crumbs.
  • To make the tempura batter, be sure to use ice-cold water. This will help to make the batter light and crispy.
  • When dipping the asparagus in the batter, coat it evenly, but don't let it sit in the batter for too long. Otherwise, the batter will become soggy.
  • Fry the asparagus in hot oil until it is golden brown and crispy. Be careful not to overcrowd the pan, or the asparagus will not cook evenly.
  • Serve the asparagus tempura immediately with your favorite dipping sauce.

Conclusion:

Asparagus tempura is a delicious and easy-to-make appetizer or side dish. With its crispy coating and tender-crisp asparagus spears, it's sure to be a hit with your family and friends. So next time you're looking for a new way to enjoy asparagus, give this recipe a try.

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