Crispy, light Asparagus Tempura with Horseradish Cream Sauce is simple to make at home and ready for guests in no time.
Hello friends — happy Meatless Monday!
After a long holiday weekend, I like to keep things light and simple, and one of my favorites is Asparagus Tempura with Horseradish Cream Sauce.
I love tempura—vegetables, shrimp, fish, even chicken. When prepared correctly, tempura is surprisingly light and delicate rather than heavy and greasy.
The key to great tempura is oil temperature. A good deep-fry thermometer takes the guesswork out of frying. If the oil is too hot the exterior will burn before the interior cooks; if it’s too cool the batter soaks up excess oil and becomes greasy. Use a thermometer and you’ll get consistent, crisp results every time.
For this dish I serve the asparagus with a tangy horseradish cream sauce—creamy with a bright, spicy kick that complements the crisp asparagus perfectly. Leftover sauce keeps well in the fridge and is great with raw vegetables, chips, or as a sandwich spread.
If asparagus isn’t your preference, try the same batter with mushrooms, green beans, or broccoli. The batter is light and crisp, and pairs beautifully with the horseradish cream.
A few cook’s notes for Asparagus Tempura with Horseradish Cream Sauce
After frying, place the asparagus on a wire rack set over a baking sheet so excess oil drains away and the tempura stays crisp. This batch made about 18–20 medium asparagus stalks with the amount of batter shown in the recipe.
I use about 1/4 cup prepared hot horseradish for a noticeable but balanced kick. Adjust to taste. Store any leftover sauce in an airtight container in the refrigerator for up to two weeks.
Asparagus Tempura with Horseradish Cream Sauce
Ingredients
Horseradish Cream Sauce
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup prepared horseradish (adjust to taste)
- 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 (enough to fill a heavy saucepan about one-third full)
- 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 sour cream, mayonnaise, prepared horseradish, lemon juice, Dijon mustard, salt, pepper, paprika and a dash of cayenne. Whisk until smooth. Chill for 1–2 hours or overnight to let flavors meld. Store leftovers in an airtight container in the refrigerator for up to two weeks.
Asparagus Tempura
- Pour canola oil into a large heavy saucepan to reach just over one-third full. Attach a frying thermometer and heat the oil over medium until it reaches 375°F (190°C).
- While the oil heats, whisk together the flour, baking powder and baking soda in a medium bowl. Add the club soda and olive oil and whisk briefly to combine; the batter should be light and slightly bubbly.
- Dip asparagus stalks into the batter one or two at a time, allowing excess to drip off. Fry 3–4 stalks at a time for about 70 seconds, turning with tongs to brown evenly, until golden and crisp.
- Remove tempura to a wire rack set over a baking sheet so excess oil drains. Keep cooked stalks warm in a low oven if needed while you finish frying the remainder.
- Arrange on a platter and serve with the horseradish cream sauce.
Tempura batter adapted from Food Network.