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A silver platter filled with asparagus tempura with some pieces of asparagus and a glass of beer on a wooden table.
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5 / 3 votes

Asparagus Tempura

Here's how to make asparagus tempura that's shatteringly crisp and uber light thanks to its awesome beer batter coating. We're talking out-of-this-world deliciousness.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Appetizers
Cuisine: American
Servings: 4 servings
Calories: 228

Equipment

  • Deep-fry or candy or instant-read thermometer

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon baking powder
  • Pinch salt
  • 1 cup beer
  • 3 to 6 cups mild vegetable oil, for frying
  • 1 pound thick asparagus, ends trimmed
US - Metric

Instructions

  • In a large, wide saucepan or a wok over medium-high heat, add about 4 inches oil. Using a deep-fry or candy or instant-read thermometer, bring the oil to 350°F (177°C), adjusting the heat to maintain that temperature. Place a wire cooling rack over a baking sheet.
  • In a large, shallow bowl or a small roasting pan, stir together the flour, cornstarch, baking powder, salt, and beer until well combined. It will be quite thick and may take up to 1 minute of stirring for it everything to be completely incorporated.
  • Dip the asparagus in the batter, a few at a time, until well coated, letting the batter drain off for a few seconds before adding to the hot oil.
  • Deep-fry the asparagus in batches, being certain not to crowd the oil, until golden brown, 1 to 2 minutes.
  • Using tongs or a slotted spoon, move the asparagus to the wire rack to drain. Serve hot.

Nutrition

Serving: 1portion | Calories: 228kcal | Carbohydrates: 38g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Sodium: 324mg | Fiber: 3g | Sugar: 2g