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Black sesame tempura asparagus with miso mayo

Published: 5 Jun 19
Updated: 18 Mar 24

Tasting these in the delicious. test kitchen for the first time was a revelation. Feather-light tempura batter melts in the mouth as you sink your teeth into each tender asparagus spear. Drizzle over the salty miso mayonnaise and serve to guests at a dinner party.

We’ve got tempura prawns too…

Easy
May 2019

Test kitchen approved

Serves 6 as a starter
Hands-on time 30 min

We’ve got tempura prawns too…

Vegetarian recipes

Nutrition: per serving

Calories: 260kcals
Fat: 5.2g (1.3g saturated)
Protein: 6.4g
Carbohydrates: 22.5g (2.9g sugars)
Fibre: 3.6g
Salt: 1.4g

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Ingredients

Vegetable oil for deep frying
150g tempura batter mix (we used Blue Dragon)
1 tsp black sesame seeds, plus extra for sprinkling
225ml chilled sparkling water
About 750g asparagus, trimmed (see tip)
1 tsp white sesame seeds

For the miso mayo

1 tbsp miso (check it’s gluten-free if you need it to be)
Juice 1 lime, plus wedges to serve
Splash tamari
3 tbsp good-quality mayonnaise

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Method

Heat about 4cm oil in a wide, deep frying pan or casserole to 170°C (if you don’t have a digital probe thermometer, it’s ready when a bread cube dropped into the oil turns golden in about 25 seconds).
Mix the ingredients for the miso mayo in a bowl (see Make Ahead).
Put the tempura batter mixture into a gratin dish long enough to hold the asparagus, then whisk in the black sesame seeds and chilled sparkling water until almost smooth (a few lumps are okay).

Put 4-6 asparagus spears at a time in the batter and turn to coat. Fry in batches for about 2 minutes, turning occasionally. Remove with tongs and set on a wire rack over a baking sheet. Repeat with the rest of the asparagus. Drizzle with miso mayo, sprinkle with black and white sesame seeds and serve with lime wedges.