Asparagus Tempura

Perfect for serving at gatherings of family and friends during spring and summer.

			  Asparagus Tempura

Serves: 14 as a canapéŽ

Cooking time: 8-10 mintues


  • 1 bunch asparagus, woody ends removed
  • Oil for deep-frying
Tempura batter:
  • 50g cornflour or tempura batter
  • Salt to taste
  • 100ml chilled soda water
Dipping sauce:
  • 2 tablespoons tamari
  • 1 teaspoon mirin (see Tip)


  1. Cut each asparagus spear in half diagonally.
  2. Heat enough oil to deep-fry tempura in a deep fryer or wok to 180°C. To test if the oil is hot enough, dip the end of a wooden spoon in oil. If the oil bubbles up around the spoon handle, it is hot enough. Alternatively, drop a bread cube into the oil - the oil is hot enough if the bread cube turns a golden brown in 1 minute.
  3. To make the tempura batter, mix cornflour, salt and soda water in a bowl with a chopstick until only just combined, to make a thin, slightly lumpy mixture.
  4. Dip asparagus into batter and drop straight into the hot oil, a few at a time. Cook for a minute or two until crisp and golden. Remove from oil and drain on kitchen paper.
  5. To make the dipping sauce, combine tamari and mirin.
  6. Arrange tempura on a serving platter and serve with a small bowl of the dipping sauce.


  • Mirin is a type of rice wine used as a seasoning and condiment in Japanese cooking.
  • You can add spices and sesame seeds to the batter, and finely chopped red chilli to the sauce if desired.

Recipe provided by Lyndey Milan award-winning multi-media presenter, MC, speaker, food and wine teacher, consultant, debator, judge and regional Australian specialist.

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