Easy Homemade Tempura Asparagus Recipe

• 10 green or white asparagus stalks, boiled and woody ends removed
• 1 cup club soda
• 1 cup all-purpose flour (or rice flour for a gluten-free alternative)
• 1 tablespoon baking powder
• 2 large eggs
• ¾ cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon black pepper or cayenne pepper
• 1 teaspoon paprika
• ⅓ cup lemon juice
• 5 cups cooking oil
• 2 cups soy sauce

1. 1

   Combine the flour, baking powder, eggs, cornstarch, seasonings, club soda, and lemon juice in a medium bowl. Whisk everything together to make a tempura batter.

2. 2

   Determine what type of cooking oil you’d like to use—canola oil, sesame oil, and vegetable oil are all good choices (avoid olive oil). Pour five cups of oil into a large wok or saucepan and turn on the heat. Use a thermometer to ensure the oil reaches 350–400 degrees Fahrenheit.

3. 3

   Roll the asparagus spears in the tempura batter. Once they’re coated, add them to the hot oil in manageable quantities and begin to deep-fry them. Remove each batch after about 5 minutes in the fryer and place them on a baking sheet.

4. 4

   Coat the asparagus tempura with any extra seasonings while they’re still damp with oil. When they’re cool enough to handle, pat down the spears with paper towels.

5. 5

   Pour soy sauce into a small bowl and serve alongside the tempura asparagus as a dipping sauce.

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