Vegetarian Planet Asparagus Wasabi Tempura
Crispy, golden, and packed with bold flavors, Vegetarian Planet Asparagus Wasabi Tempura takes your taste buds on a culinary adventure. This unique tempura recipe combines tender asparagus spears with an ultra-light, ice-cold sparkling water batter for a delightfully airy crunch. The real star, however, is the zesty wasabi dipping sauce, made with a tangy blend of soy sauce, rice vinegar, and creamy mayo, delivering just the right amount of heat to complement the delicate tempura. Perfect as an appetizer or snack, this quick and easy recipe comes together in just 30 minutes, making it ideal for busy weeknights or entertaining guests. Whether you're a fan of Japanese cuisine or just craving something crispy and flavorful, this vegetarian asparagus tempura will impress with its irresistible combination of textures and tastes.
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Recipe Information
Ingredients
- 12 pieces asparagus spears
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 cup ice-cold sparkling water
- 2 teaspoons wasabi paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon mayonnaise
- 0.5 teaspoons salt
- 4 cups neutral frying oil (vegetable or canola)
Instructions
Trim the woody ends of the asparagus spears and rinse them thoroughly under cold water. Pat the asparagus dry with a clean kitchen towel or paper towels.
In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Gradually add the ice-cold sparkling water to the dry mixture, stirring gently until the batter is smooth with a slightly thin consistency. Be careful not to overmix to keep the batter light and airy.
In a deep saucepan or fryer, heat around 4 cups of neutral oil to 350°F (175°C) over medium-high heat. Use a kitchen thermometer to maintain an accurate temperature.
Dip the asparagus spears into the tempura batter, ensuring they are fully coated. Let any excess batter drip off.
Carefully place the battered asparagus into the hot oil, working in small batches to avoid overcrowding the pan. Fry for 2-3 minutes or until the tempura coating is golden and crispy.
Using a slotted spoon or tongs, remove the tempura asparagus and transfer them to a plate lined with paper towels to absorb excess oil. Repeat with the remaining spears.
Make the wasabi dipping sauce by whisking together wasabi paste, soy sauce, rice vinegar, and mayonnaise in a small bowl until smooth and well-combined.
Serve the asparagus tempura immediately with the wasabi dipping sauce on the side. Enjoy while hot and crispy!
Nutrition Facts
Calories |
8813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 959.6 g | 1230% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3113 mg | 135% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 4.2 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
