Asparagus Tempura with Garlic Cilantro Dip


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 by So Delicious Dairy Free.

Asparagus Tempura with Garlic Cilantro Dip (vegan, dairy-free)

Spring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post:

Special Diet Notes & Options: 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.

Asparagus Tempura with Garlic Cilantro Dip
Prep time
Cook time
Total time
Serves: 2-4
Asparagus Tempura:
  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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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