These Matcha Tempura Asparagus spears are everything - light, golden batter with a hint of umami from the matcha, finished with flaky sea salt and lime zest.
✨ Plant-based
✨ Gluten-free
✨ So simple, so good
Tempura Asparagus with Matcha Batter
Bettina Campolucci Bordi
2-4 (as a starter)
Perfect as a starter or a snack with your favourite dip!
Ingredients
For the Batter
- 80g white gluten-free flour
- 30g cornflour
- 1 tsp baking powder
- 1 tsp OMGTea matcha
- pinch of sea salt
- 180ml sparkling water (ice cold)
For the Asparagus
- 1 bunch asparagus, ends trimmed
- 1 tbsp gluten-free flour (for dusting)
- ½ cup glutenpfree panko crumbs (for extra crunch)
- neutral oil for shallow frying
To Finish
- flaky sea salt
- zest of ½ lime (optional)
- lime wedges to serve
- Dipping Sauce: your favourite mayo mixed with matcha powder
Directions
Method
Whisk the batter ingredients together until just combined. Keep chilled.
Dust the asparagus in flour. Heat oil in pan for shallow frying. Dip each asparagus spear into the batter, allow excess to drip off, then gently roll in panko crumbs to coat.
Fry in batches for 2-3 minutes until golden and crisp. Drain on kitchen paper and sprinkle with flaky salt and lime zest.
