Asparagus Tempura with Garlic Cilantro Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
Asparagus Tempura:
  • 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
Dip:
  • 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
Instructions
  1. Heat approximately 3-4 inches of oil in a large saucepan over moderate heat, or heat in deep fryer until temperature is 350°F.
  2. While oil is heating combine ingredients for dip and set aside.
  3. 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.
  4. Serve with dip and lemon wedge, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/asparagus-tempura-garlic-cilantro-dip