Asparagus Tempura with Garlic Cilantro Dip
Prep time
Cook time
Total time
Author: Tina Coopman
Serves: 2-4
Ingredients
Asparagus Tempura:
- 4-6 cups vegetable oil for frying
- 1 cup flour
- 1 teaspoon salt
- ⅔ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
- 12 thin spears asparagus, or 6 thick spears halved lengthwise
- Lemon wedges, optional
Dip:
- ½ cup So Delicious Dairy Free 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
- 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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/asparagus-tempura-garlic-cilantro-dip