Ingredients with Measurements:
- 1 pound asparagus, trimmed
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- Vegetable oil for frying
- Soy sauce for dipping
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer (optional)
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. Slowly pour in the ice-cold water, whisking until the batter is smooth and free of lumps.
3. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
4. Dip the asparagus spears into the batter, making sure they are completely coated.
5. Carefully place the battered asparagus into the hot oil, frying in batches until golden brown and crispy, about 2-3 minutes.
6. Use a slotted spoon to remove the asparagus from the oil and transfer to a paper towel-lined plate to drain excess oil.
7. Serve hot with soy sauce for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 28g
Protein: 6g
Sodium: 400mg
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Sparkling water can be used instead of ice-cold water for a lighter and crispier batter.
Variations:
- Add a pinch of cayenne pepper or chili flakes to the batter for a spicy kick.
- Substitute asparagus with other vegetables such as zucchini, green beans, or broccoli.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the batter from absorbing too much oil.
- Do not overcrowd the fryer or pot to ensure even cooking and crispy texture.
- Serve immediately to enjoy the crispy texture.
Storage instructions:
Asparagus tempura is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the asparagus tempura in a preheated oven at 350°F for 5-7 minutes or until heated through and crispy.
Presentation ideas:
Serve the asparagus tempura on a platter with soy sauce dipping sauce on the side. Garnish with chopped scallions or sesame seeds for added flavor and texture.
Garnishes:
- Chopped scallions
- Sesame seeds
- Lemon wedges
Pairings:
- Sake or white wine
- Miso soup
- Steamed rice
Suggested side dishes:
- Edamame
- Seaweed salad
- Grilled shrimp skewers
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water, a tablespoon at a time, until desired consistency is reached.
- If the batter is too thin, add more flour, a tablespoon at a time, until desired consistency is reached.
- If the asparagus tempura is not crispy, make sure the oil is hot enough and the asparagus is not overcrowded in the fryer or pot.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the asparagus is thoroughly washed and dried before using.
- Do not leave the fryer or pot unattended while frying.
Food history:
Tempura is a Japanese dish that consists of battered and deep-fried seafood or vegetables. It was introduced to Japan by Portuguese missionaries in the 16th century.
Flavor profiles:
Asparagus tempura is crispy, savory, and slightly sweet. The batter adds a light and airy texture to the asparagus, while the soy sauce dipping sauce provides a salty and umami flavor.
Serving suggestions:
Serve the asparagus tempura as an appetizer or side dish. It can also be served as a main dish with steamed rice and miso soup.
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Region: Japanese