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 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.

Tina Coopman

Asparagus Tempura with Garlic Cilantro Dip

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 minutes mins

Total Time 22 minutes mins

Servings: 2 -4

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

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

Method

 

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.

Tried this recipe?

Let us know how it was!