My seasonal take on the Japanese classic battered and fried seafood/vegetable appetizer. To make these Flare Free, I coat the asparagus in brown rice flour and sparkling water then fry them in super hot cold pressed avocado oil.
These would be a fun addition to your Easter spread or serve them alongside an Asian slaw for your next Spring backyard party!
ASPARAGUS TEMPURA WITH SWEET CHILI DIPPING SAUCE (c=cup; T=tablespoon; t=teaspoon)
SWEET CHILI DIPPING SAUCE: ⅓ c mayo (Vegenaise if you’re vegan) ¼ t garlic powder ¼ t toasted sesame oil 1 T organic or local raw honey (dark maple syrup if you’re vegan) 1 T Sriracha Sea salt to taste (if needed)
TEMPURA: Cold pressed avocado oil (about ¼ - ⅓ of a bottle)
½ bunch of asparagus
~1 c brown rice flour
~½ c sparkling water (substitute gluten free beer or hard cider)
Mix ingredients for sauce in a small bowl then season to taste with salt. Taste and adjust seasoning by adding more of anything you'd like to taste more of.
Heat a couple inches of avocado oil in a shallow pan large enough for the asparagus spears to lay flat until it reaches 400°F.
While your oil is heating, place brown rice flour in a medium bowl. Stir in sparkling water until a thick pancake-like batter forms. Coat asparagus in the batter and fry until deep golden brown and crispy (flipping them once halfway through).
Drain on a paper towel lined plate and sprinkle with sea salt.
Continue shallow frying in batches until all asparagus are cooked then serve with dipping sauce.
NOTE: Avocado oil is expensive - don't toss it after one fry! Let it cool completely then strain it and use it in the next couple of days for cooking meat, vegetables, etc.
Got 30 seconds? Watch how to make it here!