Vegetarian Planet Asparagus Wasabi Tempura

READY IN: 26mins
Recipe by EdsGirlAngie

This is from my favorite vegetarian cookbook, "Vegetarian Planet" by Didi Emmons. This tempura is light, flavorful, and I think, perfect. The original recipe is used with asparagus ... but this makes kickin' onion rings as well!

Top Review by gypsygal

Five Stars for the batter and ease of doing. Taste? I followed the recipe. I used 2 tsp. wasabi. If one wants a wasabi punch, you would have to add a lot more. DH & I never tasted it when I followed your instructions. We dunked what I made in home made horseradish sauce, Wow! your batter on a veggie and the horseradish sauce pulled it all together, We have tried a lot of batter recipes, but, yours will be our favorite. Can't wait to use more veggies with your batter. Thank You, "Big Time"!

Ingredients Nutrition

Directions

  1. Combine flour, cornstarch, salt, sugar, baking powder, ginger and wasabi powder.
  2. Add water and beer to the flour mixture; whisk slowly until smooth.
  3. In a saucepan or skillet at least 8 inches in diameter, heat oil over medium high heat.
  4. Test oil by dropping in 1/2 teaspoon of batter.
  5. If it bubbles and fizzes right away, oil is hot enough.
  6. Dip an asparagus spear into the batter, then carefully into the hot oil.
  7. Add 7 more, and fry them all 2 to 3 minutes.
  8. Using a slotted spoon, remove them to a paper towel-lined plate.
  9. Repeat with remaining 8 asparagus spears.
  10. Serve immediately.

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