0 (0)

Categories: Appetizers, Vegetables

Asparagus tempura

Asparagus tempura
Los Angeles Times

I must be running with the wrong crowd. Every cocktail party I go to seems to involve hors d'oeuvres that require three hands: one to hold a drink, and two to wrestle the food off a tiny plate and onto ... Read more

Total time: About 25 minutes | Serves 6
  • 36 skinny asparagus
  • 1 large egg
  • 1 cup flour plus extra for dredging
  • 1 teaspoon sea salt plus extra for seasoning
  • 1/2 teaspoon cayenne pepper
  • 1 cup very cold club soda
  • Peanut or canola oil for frying
  • Tempura or ponzu dipping sauce if desired

Step 1Cut 4-inch pieces from the tip of the asparagus and set aside remaining pieces for another use. Wash the asparagus well in cold water. Dry completely.

Step 2In wide shallow bowl, whisk together the egg, 1 cup flour, salt, cayenne pepper and club soda.

Step 3Pour oil to a depth of about 3 inches in a deep heavy saucepan. Heat to 360 degrees.

Step 4Dredge the asparagus spears in flour, shaking off excess, then in batter. Working in batches, lay the asparagus into the hot oil and fry just until golden brown and crisp, turning to brown all sides, about 2 minutes. Transfer to a platter lined with paper towels and sprinkle with additional salt. Serve hot, with ponzu or tempura dipping sauce if desired.

Each serving:
183 calories; 5 grams protein; 19 grams carbohydrates; 2 grams fiber; 10 grams fat; 2 grams saturated fat; 35 mg. cholesterol; 397 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Yukon Gold potato blini
Fava bean salad with mint, burrata and pistachios
Burrata with speck, English peas, and Parmigiano-Reggiano
Won ton