A favorite among the family, this marinade comes together really quickly.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- vegetable oil for frying
- 1 cup tempura mix (such as Kikkoman®)
- ¾ cup ice-cold water
- 1 pound asparagus
- 2 teaspoons sea salt
Instructions
- Heat 1 to 2 inches of oil in a saucepan or deep fryer over medium-high heat.
- Stir tempura mix and water together to make a loose batter.
- Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated.
- Carefully add 5 to 6 asparagus spears to the hot oil. Fry until they float to the top, 30 seconds to 1 minute. Drain on paper towels and season with sea salt. Repeat with remaining asparagus.
- You can use any type of tempura batter that you like. Kikkoman(R) is just the kind I use.
- The cook time depends on the size of the batch and the temperature of the oil.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
I’ve made this for years but my Grandma (who taught me) always coated this with seasoned flour. I have also used panko crumbs, Hidden Valley Ranch dry packets or dry soup mix. I’ve done the same with fresh green beans as well. I’ve never tried a batter though. Many options for great fresh veggies!
I was very disappointed hat the batter would not stay on the asparagus. Did anyone else have this problem?