Asparagus Tempura

Asparagus Tempura


10-20 asparagus spears
Oil for frying (canola or olive)

Tempura Batter
Dry ingredients:
1 cup of flour
1 cup corn starch
Pinch of salt
Wet ingredients:
2 eggs
1 can soda water 12 oz

Sriracha Mayo
6 TBSP Kewpie Mayo
3 TBSP Sriracha
2 TSP of lemon juice
1 TSP toasted sesame seed for garnish

Yuzu Scallion Aioli
6 TBSP Kewpie Mayo
1 lime zested & juiced
3 TSP Yuzu juice or lime juice
½ cup fresh chopped scallion
1 jalapeño minced (optional)


1. In a medium pot, heat the oil until 375F
2. Mix all of the dry ingredients together in a bowl. Add the wet ingredients and whisk together over an ice bath
3. Slice off the bottom of the asparagus and dip it into the batter. Fry until golden brown. Season with salt and pepper
4. Serve with dipping sauce and ENJOY!

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