This recipe for asparagus tempura is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Tina Coopman. To qualify, the recipe includes Coconut Milk Yogurt and Coconut Milk Beverage from So Delicious.
Special Diet Notes: Asparagus Tempura with Garlic Cilantro Dip
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, and vegetarian. For soy-free asparagus tempura, use a soy-free oil – many vegetable oils are soy-based.
- 4-6 cups vegetable oil for frying
- 1 cup flour
- 1 teaspoon salt
- ⅔ cup unsweetened coconut milk beverage
- 12 thin spears asparagus, or 6 thick spears halved lengthwise
- Lemon wedges, optional
- ½ cup unsweetened coconut milk yogurt
- ⅓ cup lightly packed cilantro, chopped
- ½ teaspoon salt
- 2 teaspoon lemon juice
- 1 clove garlic, minced
- ½ teaspoon cumin
- 1 green onion, diced
- Heat approximately 3-4 inches of oil in a large saucepan over moderate heat, or heat in deep fryer until temperature is 350°F.
- While oil is heating combine ingredients for dip and set aside.
- Back on the asparagus tempura - in a mixing bowl add flour and salt, whisking in the milk. Trim woody ends of asparagus. Dip the asparagus in batter and then drop into the oil. Cook for roughly 2 minutes or until the batter is just golden. Remove onto a plate lined with paper towel to drain oil.
- Serve with dip and lemon wedge, if desired.