Tempura Asparagus with Soy Dipping Sauce
Some years ago, one of my favourite appetizers served at The Keg was a tempura battered asparagus. In the mix was also snow peas or green beans, but it’s been so long that I just can’t seem to remember. What I do remember, is that the asparagus was the star of the show, hands down! Crisp green spears, lightly battered and fried golden were amazing with a soy dipping sauce. Since the dish is no longer on the menu, I decided to make it for myself, and share with you today Tempura Asparagus with Soy Dipping Sauce. You see, it’s simply the best when you can enjoy your favourites at home.
The recipe uses crisp fresh asparagus spears, but truthfully, you could use a multitude of vegetables of your liking.  Think zucchini, green beans, mushrooms, a vegetable Fritto Misto really. For me, it’s asparagus all the way, lightly coated and fried till just tender and plunged into a garlic and ginger studded soy sauce. They’re addictive to say the least. Enjoy!
Recipe source for Tempura Asparagus: Â Compelled To Cook
- 1/2 cup low sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp water
- 2 tsp brown sugar lightly packed
- 2 cloves minced garlic
- 2 tsp sesame oil
- 1/2 tsp grated fresh ginger
- 1/4 cup thinly sliced scallions
- as needed canola or peanut oil
- 1 cup ice cold water
- 1 cup all purpose flour
- 1/4 cup white wine
- 1 large egg
- 2 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 bunches asparagus
- In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
- Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
- In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
- Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
- Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
- Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.
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