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Asparagus tempura with garlic and herb sauce

Name: Asparagus tempura with garlic and herb sauce
Cook time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Japanese recipes
Ingredients: For the tempura; 2 litres flavourless oil (such as sunflower) for deep-frying; 50g plain flour; 50g cornflour; 175ml ice-cold fresh soda water; 800g thin asparagus spears; For the herb and garlic sauce; 2 tbsp soured cream or crème fraîche; 4 tbsp good-quality olive oil mayonnaise; 2 tbsp full-fat natural yogurt or; Greek yogurt; 1-2 small garlic cloves, crushed; 25g mixed fresh herbs such as tarragon, chives, basil and parsley,; plus extra chopped herbs to serve; 1 tsp lemon juice; You will also need; Digital probe thermometer

By: Debbie Major

Published: 28 May 15
Updated: 18 Mar 24

Asparagus tempura with garlic and herb sauce

Debbie Major’s tempura asparagus recipe, served with a garlic and herb sauce, makes the perfect springtime starter.

If you like this idea, you might also like try to elderflower tempura.

Easy
May 2015

Test kitchen approved

Serves 4
Hands-on time 25 min

Debbie Major’s tempura asparagus recipe, served with a garlic and herb sauce, makes the perfect springtime starter.

If you like this idea, you might also like try to elderflower tempura.

Vegetarian recipes

Nutrition: per serving

Calories: 414kcals
Fat: 31.1g (5g saturated)
Protein: 8.1g
Carbohydrates: 25.6g (4.8g sugars)
Fibre: 5.1g
Salt: 0.5g

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Ingredients

For the tempura

2 litres flavourless oil (such as sunflower) for deep-frying
50g plain flour
50g cornflour
175ml ice-cold fresh soda water
800g thin asparagus spears

For the herb and garlic sauce

2 tbsp soured cream or crème fraîche
4 tbsp good-quality olive oil mayonnaise
2 tbsp full-fat natural yogurt or
Greek yogurt
1-2 small garlic cloves, crushed
25g mixed fresh herbs such as tarragon, chives, basil and parsley,
plus extra chopped herbs to serve
1 tsp lemon juice

You will also need

Digital probe thermometer

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Method

For the green herb and garlic sauce, whizz all the ingredients in a mini food processor or in a jug with a stick blender. Taste and season with salt and a little pepper, then spoon into one large or 4 small bowls and chill until needed.
For the tempura, heat the oil for deep-frying to 190°C (use the digital probe thermometer). Make the batter by sifting the flour, cornflour and a small pinch of salt into a mixing bowl. Scoop 3 tbsp into a small bowl. Quickly stir the soda water into the remainder, with a fork or chopsticks if you have some, until only just mixed in but still a bit lumpy, then sprinkle the reserved flour on top. This will create a few extra lumps in the batter as you dip, which helps give a light, crisp batter.
Cut or snap off the woody ends (and discard) from each asparagus spear, then cut the spears in half lengthways. Drop the spears into the batter, about 5 at a time, (don’t worry if one or two touch and stick together, but don’t let them all stick together in one lump). Lift them out using 2 forks, then quickly drop them into the hot oil. Deep-fry for 11⁄2 minutes until crisp and very lightly golden, then remove the spears with a slotted spoon and drain briefly on plenty of kitchen paper.

Pile the battered asparagus onto warm plates, sprinkle with the chopped herbs and serve straightaway, with the green herb and garlic sauce for dipping.