Ingredients
vegetable oilfor frying
1cuptempura mixsuch as Kikkoman®
¾waterice-cold
1lbasparagus
2tspsea salt
Preparation
Heat 1 to 2-inches of oil in a saucepan or deep fryer over medium-high heat.
Stir the tempura mix and water together to make a loose batter.
Cut the tough ends from the bottom of the asparagus spears.
Dip the asparagus into the batter, making sure the spears are evenly coated.
Carefully add 5 to 6 asparagus spears to the hot oil.
Fry for 30 seconds to 1 minute, until they float to the top.
Drain on paper towels, then season with sea salt.
Repeat with remaining asparagus.
Serve, and enjoy!
