Crispy, light Asparagus Tempura with Horseradish Cream Sauce is easy to make at home and ready for guests in no time.
Hello friends and Happy Meatless Monday!
We’re starting the week after a somewhat indulgent long holiday weekend with one of my faves, Asparagus Tempura with Horseradish Cream Sauce.
I love anything tempura. Veggies, shrimp, fish, chicken. They’re all delish tempura style.
I know what you’re thinking. Deep fried food is just overly greasy and fattening right?
Well, not necessarily so. Of course, just eating a stalk of asparagus is the healthier way to go, I’ll give you that, but tempura done right is light and crispy and such a treat.
The most important thing about making tempura or any fried foods really is to use a good deep fry thermometer to ensure that your oil is at the correct temp.
If your oil is too high, the outside will burn, but the inside won’t be cooked. And if your oil temp is too low, it will take longer for the food to crisp and it will absorb more of the oil, making it overly greasy.
A thermometer will make you an ace at deep frying, take it from me. They’re inexpensive and worth every penny.
And to make today’s asparagus tempura even more of a treat, I’m serving it with a tangy horseradish cream sauce that’s got a bit of a kick and the perfect complement to those crispy asparagus stalks.
If asparagus is not your thing, try the tempura batter with mushrooms, green beans or broccoli. You’ll love how light it is and I know you’re going to love the horseradish cream sauce too! Enjoy!
A Few Cook’s Notes for Asparagus Tempura with Horseradish Cream Sauce Recipe:
When I am done frying up my stalks of aspargus, I place them on a rack that I put inside or on top of a baking sheet so any extra oil can drain off.
I had enough batter for about 18-20 asparagus stalks.
I found 1/4 cup of the prepared hot horseradish gives the sauce a nice kick. Any leftover sauce can be refrigerated and used for dipping fresh veggies or even chips.
Ingredients
Horseradish Cream Sauce
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup prepared horseradish
- 2 Tbsp. lemon juice
- 2 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. paprika
- dash of cayenne
Asparagus Tempura
- Canola oil for frying
- 18 medium asparagus stalks, trimmed
- 1 1/4 cups all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/4 cups club soda
- 1 Tbsp. olive oil
Instructions
Horseradish Cream Sauce
- In a medium bowl, combine all ingredients and whisk together until smooth and well combined. Let mixture sit in refrigerator for 1-2 hours or overmight. Store leftovers in refrigerator in an airtight container for up to 2 weeks.
Asparagus Tempura
- In a large heavy saucepan, add enough canola oil to fill just over a third full. Clip a frying thermometer onto the pan and heat the oil over medium heat until oil reaches 375 degrees.
- While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and the olive oil.
- Dip the aspargus stalks into the batter, one or two at a time, then add to the hot oil and fry 3 or 4 stalks at a time for about 70 seconds, until golden brown, turing with tongs to promote even browning. Remove from oil and place on a wire rack placed over a baking sheet.
- Serve on platter with horseradish cream sauce.
Tempura batter adapted from Food Network
You’re combining some of my very favourite things here, Mary Ann! Love tempura veggies! I bet paired with that horseradish cream sauce, it’s one addictive side or snack. I could eat the whole lot of this myself! Pinned! Happy Monday :)
It is addictive, isn’t it Dawn?? I had trouble sharing, just gonna be honest! Have a great week!
Veggie tempura is so delicious, and it reminds me of an appetizer my hubby and I would always get at a local restaurant. I always went for the asparagus tempura first! Looks delicious Mary Ann, and that horseradish sauce is the perfect accompaniment!
I love these two together Leanne!
I always order tempura when I’m out, but have never tried making it at home. I will now though :) This asparagus looks perfect and perfect for dipping in that delicious horseradish sauce :)
It’s so easy Jennifer! I love it with the horseradish cream!
I love tempura anything lately, not sure why.
It seems like I just can’t eat enough of it….LOL!
Now you made it easy for me to make it at home.
The asparagus does look tasty, I’m definitely giving this recipe a try.
Thanks Mary Ann!
Have a nice day!
It’s so light and crispy Dalila. So easy to make perfectly at home with a deep fry thermometer. I love the horseradish cream sauce with it too! Happy Monday!
I love anything tempura too and now I’m craving this asparagus. I’ll have to make it SOON!
Hope you enjoy it Kelsie!
This tempura looks perfect ! We enjoy horseradish soup but I never though of making a dip. Great idea, definitely !
Hope you give it a go! You’d love it!
Mary Ann, this is an amazing recipe!! I love how creative it is! The asparagus look so crunchy and delicious…and I’m all about a creamy sauce to dip it in – I’m sure the horseradish provides that “kick” that everyone loves! The perfect Summer appetizer!!
You really would enjoy this one Haylie. The sauce goes perfectly with those crispy stalks of asparagus. Happy Monday!
This looks and sounds amazing! Tempura is one of those things that makes just about everything even more amazing! Investing in a good thermometer is a great tip and a good reminder that I need to get a new one!
Doesn’t it Kathy? I had trouble stopping at just a few. They were too good with the dipping sauce!
You know how to make a gorgeous tempura, Mary Ann! I’ve never had asparagus tempura, but it looks amazing. Long, tender, light and crispy and that creamy horseradish dipping sauce for the win!
Thanks Marissa! Hope you have a wonderful week!
I could put that dipping sauce on just about everything! As a matter of fact – I may need to drizzle some on a steak! But this asparagus tempura? Oh my! I am in the mood!
It’s sooooo good Annie! Perfect for a steak!
This sounds fantastic, Mary Ann! I love veggies tempura, and with horseradish sauce, they are a home run in my house! I love the easy tempura, too, thanks for the recipe! I’m just starting to deep-fry in a big pot, maybe this will be my next project for that!
You’re welcome Laura! Hope you enjoy!
These look AMAZING! I love tempura too – especially prawn tempura. Yum! It’s been far too long since I’ve had it!
Yes! Prawn tempura is a fave of mine too. Hope you give it a try!
Delish! I love tempura but never tried to make it myself. Thanks for all the great tips!!
It’s so easy Chris! Hope you give it a go!
That sauce takes this over the top, just the right amount of flavor kick! An easy way to sneak in some veggies, batter them up and deep fry them, always so much better! ;)
These are so addictive Kevin! And that sauce! Delicious on so many things!
Oh yum, Mary Ann! I can only imagine how delicious this asparagus tempura is! And the horseradish cream sauce sounds wonderful. Love the flavors!
It’s such a great combo Kelly!
I love how light and crispy vegetable tempura is, Mary Ann. I never thought of using asparagus – but when I saw this on IG I thought what a brilliant idea. Horseradish is one of the condiments that I feel doesn’t get its due – maybe because of the name? but it is great in a sauce for a little fiery kick.
Me too Geraldine! The sauce goes so well with those light, crispy stalks!
The tempura coating on them looks light and crispy and fabulous!!
Great tempura batter! The tempura is so light and crispy 😋 I used sparkling water as we don’t have club soda at home. Not sure if we can use the left over batter on the next day?
Hi Carmen. We love this one! To answer your question, the batter will only last one day. So happy you gave the recipe a try!