Asparagus Tempura with Dipping Sauces

Asparagus Tempura with Dipping Sauces

The secret to making great tempura is to always mix the dry ingredients into the wet to make a lumpy batter. This goes against the general rule for combining wet and dry ingredients but it’s the trapped air bubbles that make the batter crisp.

Serves 4–6

Photography by Aaron McLean
From issue #26
Aug. 31, 2015