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Asparagus Tempura with Crispy Chilli Oil Dressing
Asparagus Tempura with Crispy Chilli Oil Dressing
By Morrisons
Published on 25 April 2025
Make the most of asparagus season with this vegetarian tempura recipe, ideal for sharing with drinks outdoors (weather permitting!).Time and servings
25 minsTotal time
5Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 70g cornflour
- 30g plain flour, sifted
- 80-90ml ice cold sparkling water
- Vegetable oil, for deep frying
- 300g asparagus, trimmed
- 2 tbsp crispy chilli oil
- 1 lime, juiced
Method
Step 1
Combine the cornflour and plain flour with a generous pinch of salt. Pour in 80ml of water and stir to combine. Add more water if necessary until you achieve a batter-like consistency.Step 2
Half fill a pan with the oil and heat until 190°C or a flick of batter turns brown in 10 seconds. Coat the asparagus in the batter in batches of 4-5 pieces then transfer to the oil and fry for 1 min 30 seconds to 2 mins until the batter is golden and crisp and the asparagus is cooked. Then remove and place on a plate lined with a clean tea towel or kitchen paper.Step 3
Mix the chilli oil and lime juice, then pour it into a dipping bowl. Serve it alongside the asparagus.