Ingredients
- Frying oil made from vegetables
- A cup of tempura mixture like Kikkoman® brand
- Three-quarters of a cup of extremely cold water
- One pound of fresh asparagus
- Two teaspoons of sea salt
Step 1
Begin by heating a generous amount of oil in a saucepan or deep fryer on medium-high heat.
Step 2
In a bowl, mix together the tempura mix and water until you achieve a slightly runny batter consistency.
Step 3
Prepare the asparagus by removing any tough ends from the spears. Next, dip each spear into the batter, ensuring they are fully and evenly coated.
Step 4
Gently place around 5 to 6 coated asparagus spears into the hot oil. Cook until they begin to float to the surface, which should take approximately 30 seconds to 1 minute.
Step 5
Once done, carefully remove the fried asparagus and let them drain on paper towels. Add a sprinkle of sea salt for added flavor.
Step 6
Continue this process with the remaining asparagus until all are cooked to perfection.
Extra Tips & Suggestions
- 1. Keep your asparagus upright in a jar with water to maintain its crispness and freshness for longer periods.
- 2. For a burst of flavor, sprinkle some lemon zest on your asparagus before storing it in the fridge.
