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.
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
- 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
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.
- 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