Home - Recipes - White and Green Asparagus Tempura

White and Green Asparagus Tempura

This is the ultimate kid-friendly veggie recipe—you can eat these with your hands and they look like fries!

Serves 4
Ready in 30 mins
Prep time 20 mins
Cooking time 10 mins
178 calories per serving


> 1 quart canola oil
> 1 bunch white asparagus
> 1 bunch green asparagus
> 3/4 cup flour
> 1 tbsp cornstarch
> 1/2 tsp salt
> 1 cup ice cold sparkling water
> 2 tbsp hoisin sauce
> 2 tbsp sesame seeds
> 1 tbsp sesame oil


Heat the oil in a large pan to 350 °F. Check the temperature using a candy/deep frying thermometer.
Meanwhile, peel the white asparagus with a vegetable peeler from just under the tips to the ends.
Trim off the tough ends of the asparagus and then cut each stalk in half lengthwise. Cut stalks in half horizontally.
In a bowl, whisk together the flour, cornstarch and salt. Whisk in the sparkling water and 3 ice cubes. Don’t worry if the batter is a little lumpy.
Transfer the asparagus to the batter. Using kitchen tongs, carefully drop a few asparagus pieces into the hot oil and fry 2 min., or until golden brown.
Remove asparagus with a slotted spoon and drain on paper towels.
Repeat with the remaining asparagus.
To make the sauce, mix the hoisin sauce with the sesame seeds and sesame oil in a small bowl. Serve with the tempura asparagus.


Prefer not to deep fry the tempura? Here’s an easy baked version.
Heat the oven to 450 °F. Spray a baking sheet with cooking spray. In a pie plate, whisk 2 eggs. Spread 1 ½ cups panko breadcrumbs on a large plate. Dip the asparagus spears in the egg and then roll in the panko to coat. Place on the baking sheet, spray with cooking spray and bake, turning once, 8-10 min., or until crisp and golden brown.

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