Light & Crispy Tempura Asparagus
yields: 1 lb tempura asparagus
This easy recipe results in ultra-crispy gluten-free tempura asparagus spears! The rice flour batter is so light and the asparagus is perfectly tender when finished frying. You can sprinkle with togarashi and earthy matcha salt to give these spears lots of sweet, savory, and salty umami.
Ingredients
Gluten-Free Tempura Asparagus
- 3-4 cups vegetable oil, for frying
- 1 cup white rice flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 large egg yolk, room temp
- ¾ cups cold seltzer water
- 1 lb asparagus, washed, dried, and ends snapped off and discarded
- Optional, for serving: matcha salt, togarashi
Matcha Salt
- 1½ tablespoons flaky salt, like maldon
- ½ teaspoon high-quality matcha powder, I use Encha Latte Grade Organic Matcha
Ponzu Sauce
- 2 tablespoons low-sodium tamari sauce
- 1 tablespoon fresh orange juice
- 1 tablespoon water
- ½ tablespoon fresh lemon juice
- ½ tablespoon mirin, sweet rice wine
- Optional: chives, for garnish
INSTRUCTIONS
Gluten-Free Tempura Asparagus
- Heat 1 to 1½ inches of oil in a large pot over medium-high heat until it reaches 350°F. Adjust the heat to keep the oil at 350°F. Set a paper-towel lined wire rack near the stove.
- Whisk together white rice flour, salt, and baking soda in a medium or large mixing bowl.
- In a small mixing bowl, whisk together egg yolk and seltzer water until smooth and fizzy. Pour the egg and water into the flour and mix gently with a fork until just combined. Don't over mix - It is okay if there are still some dry clumps, but just make sure to mix in the flour from the bottom of the bowl.
- Dip asparagus into the batter, making sure to have batter all over the spear. Shake off any excess batter.
- Working three at a time (more or less depending on the size of your pot), drop the asparagus in the oil (being careful not to burn yourself) and fry for 1-3 minutes, turning gently with a spoon until crispy and light golden. Use a slotted spoon to transfer each spear to the paper-towel lined wire rack. Repeat with remaining asparagus.
- Serve sprinkled with matcha salt, togarashi, and ponzu dipping sauce.
Matcha Salt
- Grind the salt and matcha together with a mortar and pestle until fine. That's it - it's so easy.
Ponzu Sauce
- Whisk together all of the ingredients in a metal bowl until combined. Garnish with chives if you wish.
