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Tempura Asparagus Spears with Wasabi Dipping Sauce

Posted by Peggy on May 2, 2012

Tempura Asparagus Sticks with Wasabi Dipping Sauce
Recipe: Wasabi Tempura Dipping Sauce


  • 1 tablespoons rice wine vinegar
  • 1/3 cup soy sauce
  • 1 teaspoon wasabi
  • 1/2 tablespoon ginger, grated
  • 1 tablespoons daikon radish, grated
  • 1 scallion, thinly sliced
  • Recipe for Tempura Asparagus* (recipe follows)


  1. Whisk together vinegar, soy sauce, and wasabi.
  2. Stir in ginger, daikon and scallions.

*Make prior to tempura. Recipe keeps several days, refrigerated.

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Tempura Asparagus with Asian Dipping Sauce


  • 1/2 cup tempura flour, white rice flour, or white wheat flour
  • 1/2 cup corn starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 egg white, beaten
  • 1/2 cups ice cold soda (seltzer) water
  • 1 1/2 -2 pounds medium to thick width asparagus, tough ends trimmed and saved for soup stock, if desired
  • Neutral tasting high heat frying oil,such as peanut or grapeseed oil, as required.
  • Wasabi Tempura Dipping Sauce (recipe above)


  1. In a large mixing bowl, combine flour, corn starch, baking soda, baking powder and salt. Gently stir in egg white and slowly stir in soda. The mixture should be slightly lumpy but easy to stir; it should be thick enough to coat the back of a spoon when lifted. Season generously with kosher salt to taste.*
  2. In a large fry pan, place enough oil so it’s 1- 1 1/2-inches deep. Heat until oil sizzles in a bit of tempura batter. Coat asparagus in batter, shaking off excess batter. In batches not over-crowding pan, fry until asparagus is golden-brown on all sides, about 4-5 minutes, turning with tongs. Drain on paper towels and serve with dipping sauce.

*Review tips in above text for making crispy tempura.

Time: 45 minutes

Number of servings (yield): 3

Copyright © Peggy Lampman's dinnerFeed.