I’m so excited to see that the local farmer’s markets are starting to get more produce! I’m tired of seeing the same old apples, potatoes, and greens. Boring… When I saw some beautiful asparagus and strawberries this past week, I felt like I hit the jackpot!

I don’t deep fry food very often, but I really wanted to try something different with the asparagus, so I went with tempura. The batter was surprisingly easy to make and didn’t include any fancy ingredients. I was a little worried because they seemed a little soft coming out of the pot, but one I let them cool on some paper towels for a few minutes the tempura crisped up very nicely.

While I wouldn’t go as far as saying these are healthy, but they didn’t soak up very much oil and, in moderation, they can become part of a healthy, well-rounded meal. I’ve been looking for an excuse to make my Asian-glazed steak again, and the tempura asparagus went perfectly with it. I opted to skip a heavier carb like potatoes and instead served this with grilled pineapple and shitakes that were simmer in a little beef broth.

Tempura Asparagus

  • 1 cup AP flour
  • 1 egg, beaten
  • 1 cup ice water
  • 1 lb asparagus, trimmed
  • vegetable oil for frying*

In a large dish, combine flour, egg, and water to form a thin batter.

Heat oil in a large, deep sided pot. When oil begins to shimmer on top, it’s ready.

Dip the asparagus into the batter, coating it well. Add asparagus to oil in batched, being careful not to crowd the pot. Cook about 3 minutes, or until batter begins to turn golden. Remove asparagus from oil and allow to drain on a paper towl lines plate for several minutes.

*I used about 1/2 cup of oil, which was about 1 inch deep in the bottom of my pot. It probably could have used to be a little deeper (maybe 1.5 inches) but I ran out of oil.

Serves 4.