Best Asparagus Tempura Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

ROCK-SHRIMP-AND-ASPARAGUS TEMPURA



Rock-Shrimp-and-Asparagus Tempura image

Provided by Amanda Hesser

Categories     appetizer

Time 15m

Yield Serves 4, as a first course

Number Of Ingredients 7

1/2 teaspoon sea salt
1 egg
1 cup flour
2 cups panko
1/2 pound rock shrimp
1 pound asparagus, trimmed
Vegetable oil

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).

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 571 milligrams, Sugar 3 grams, TransFat 0 grams

TEMPURA ASPARAGUS WITH SOY DIPPING SAUCE



Tempura Asparagus with Soy Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 5

Tempura batter
16 asparagus spears
Canola oil, for frying
Salt and pepper
Soy sauce, for dipping

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



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.

ASPARAGUS TEMPURA FRIES



Asparagus Tempura Fries image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 1/2 cup each flour and cornstarch with 1/2 teaspoon kosher salt and 3/4 cup cold seltzer. Dip 1 bunch asparagus (trimmed and peeled) in the batter, then deep-fry in batches in 350˚ vegetable oil until crisp, 3 to 4 minutes. Drain on paper towels. 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.

ASPARAGUS TEMPURA



Asparagus Tempura image

A crispy and yummy way to enjoy asparagus! Tip: Keep the tempura warm in a 200-degree oven until ready to serve. Everyday with Rachel Ray.

Provided by Barbell Bunny

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup yogurt
2 tablespoons light mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
4 cups vegetable oil
3/4 cup flour
1/2 cup cornstarch
1/4 cup sesame seeds
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup seltzer water, at room temperature
1 lb asparagus

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.

Nutrition Facts : Calories 1470.2, Fat 150.8, SaturatedFat 19.8, Cholesterol 3.1, Sodium 517.1, Carbohydrate 30.4, Fiber 2.9, Sugar 4.8, Protein 5.1

TEMPURA ASPARAGUS



Tempura Asparagus image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 9

Vegetable oil, for frying
1 large box tempura batter mix
3 large bunches asparagus, tough ends trimmed off
3/4 cup soy sauce
1/3 cup mirin
2 tablespoons sugar
1 teaspoon grated fresh ginger
1 teaspoon fresh lemon juice
2 scallions, thinly sliced

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



Tempura Asparagus image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 7

1 bunch asparagus
1 cup rice flour
1 teaspoon kosher salt
1 teaspoon ground coriander
1/2 cup soda water
Sea salt
2 lemons, cut into wedges

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.

TEMPURA ASPARAGUS



Tempura Asparagus image

A yummy starter or canapé t share with the family or a big crowd

Provided by mswanton

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix all of the ingredients for the dipping sauce together and leave for about 30 minutes.
  • Pour enough oil into a wok or large pan to come halfway up the pan. Heat the oil to 180°C. To tes, drop in a 2-3cm cube of bread – it should be golden and crisp in 1 minute
  • Place the flour, cornflour and a good pinch of salt in a bowl and mix in the soda water with a chopstick until it is just combined – a thin, slightly lumpy mixture.
  • When the oil is ready, trim the ends off the asparagus, rinse under the tap, dust in the 3tbsp of flour, and then briefly dip into the batter.
  • Drop straight into the oil, a few at a time, for just 1 to 2 minutes, until pale golden and crisp. Drain on kitchen paper and serve with the sauce.

Related Topics