Green Asparagus Tempura

A lacy, pale, and brittle crust that cracks under the teeth to release the melting heart of the asparagus. The trapped steam preserves the vibrant green and natural crunch of the vegetable.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 534
• Protein: 9 g
• Carbs: 41 g
• Fat: 37 g

Ingredients

• 500 g Asparagus verte ( trimmed )
• 100 g Wheat flour ( sifted )
• 30 g Corn starch
• 1 piece Egg ( cold )
• 150 ml Mineral water ( ice-cold )
• 750 ml Peanut oil ( for frying )
• 100 ml dashi stock
• 30 ml soy sauce
• 30 ml mirin
• 50 g Korean radish ( grated )
• 100 g Ube ice cream ( as ice cubes )

Instructions

1. Dip preparation

   In a small saucepan, mix the dashi broth, soy sauce, and mirin. Bring to a simmer to combine flavors, then let cool. Finely grate the Korean radish to incorporate at serving time.

2. Asparagus preparation

   Wash the asparagus and snap off the fibrous base. Dry each stalk perfectly with a cloth; moisture is the enemy of crispiness. Trim the tips to about 12-15 cm.

3. Tempura batter

   In a mixing bowl, whisk the egg with the very cold mineral water and ice cubes to maintain a temperature near 0°C. Pour in the wheat flour and cornstarch all at once. Mix roughly with chopsticks: lumps should remain, as they create texture during cooking.

4. Frying and thermal shock

   Heat the peanut oil to 180°C. Dredge the asparagus in flour, then dip them into the batter. Immediately submerge in the hot oil. The batter should puff up and set in a few seconds without browning excessively.

5. Draining and serving

   Remove the asparagus when the crust is firm. Drain on a wire rack so the batter doesn't soften. Serve piping hot with the bowl of sauce and the grated radish.

Chef's tips

• Do not overwork the batter; flour lumps create the characteristic small crispy bubbles.
• Check the oil temperature by dropping a bit of batter: it should rise to the surface instantly.
• Lightly flour the asparagus before dipping in the batter to ensure it adheres perfectly.

Storage

Consume immediately. Tempura does not store well as the vegetable's moisture softens the crust.