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Category: Starters and finger foods
Serving: 3-4
Preparation: 00:30

Spring/ Summer Asparagus is at its prime has a very subtle vegetal aroma. Asparagus is quite versatile with varied creative culinary uses. Crunchy asparagus tempura dipped in mustard mayonnaise is perfect, easy and healthy snack for your summer entertaining. Enjoy!


for the asparagus tempura

tempura flour- 150g
areated water - 250ml
salt- a pinch

asparagus- 500g
sunflower (or) vegetable oil- 1 litre

for the mustard mayonnaise

egg yolk- 2 nos
English mustard paste- 2 to 3 tsp
lemon juice- 1 tsp
salt- to taste
rice bran or olive oil- 120 to 130ml
luke warm water - 1-2 tsp (optional)


for the asparagus tempura

1. Place the tempura flour in a mixing bowl, add a pinch of salt and steadily pour the areated water and whisk to form a smooth batter.
2. Heat oil to 190 C. Place a spider and tray layered with parchment paper on the side.
3. Trim the asparagus and cut the woody base, wash and pat dry.
4. Dip one asparagus tip into flour and then the batter and check whether the batter coats evenly. Flash fry the tempura and taste.
5. Continue frying the other aspargus, till crisp, sprinkle a touch of sea salt.

(Trick to making crispy tempura- Dust the vegetable in flour and then the batter this will help the batter coat evenly. Slowly relase half of the vegetable into the oil and hold for a few seconds before releasing. This will ensure that the tempura batter becomes crisp and does not stick to the bottom of the fryer)

for the mustard mayonnaise

1. Place the egg yolks in a mixing bowl along with some mustard paste and salt, whisk them to a creamy texture (5-7 minutes).
2. Add a few drops of lemon juice and mix well, pour the oil in a stady dteam and start whishking to form an emulsion. (in case the mayonnaise splits add a teaspoon of luke warm water) and continue whisking and the emulsion will come together.
5. Place the mayonnaise in a bowl and add some more mustard paste and lemon juice if required and mix well, check for seasoning and serve along with cruncy asparagus tempura.

Serving Ideas

Asparagus has a very high vegetal note, it pairs well with GrĂ¼ner Veltliner and unoaked chardonnay.

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