Ingredients
- Tempura batter
- 16 asparagus spears
- Canola oil, for frying
- Salt and pepper
- Soy sauce, for dipping
Directions
Prepare tempura batter according to package directions. The trick to tempura is to keep the batter very cold. Trim stems on asparagus, dip asparagus into batter and fry in hot oil. Season with salt and pepper, to taste. Serve with soy sauce.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By Chef #485090
Santa Cruz, CA
on July 09, 2007
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This "recipe" amounts to little more than "Follow the instructions on the box".
With the exception of the recommendation to keep the batter cold (an advice found in -every- tempura recipe I've ever seen, including instructions on pre-packaged batters, this entry gives no worthwhile information.
By mikekute24_7559322
Freeport, NY
on April 08, 2007
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Not worth discussing, however, it really suprises me that Foodnetwork.com would allow this recipe to be listed. This shows you that someone is sleeping on the job. This is one of the worst and not even worth one star.
By thina1_392511
morgan hill, CA
on April 19, 2006
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they call this a recipe???
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