Heart Healthy from WakeMed Heart Center

Asparagus Tempura

October 23, 2014 |
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Recipe courtesy of Chef Evan Hayes
as seen on episode “Currituck Asparagus”, season 4

Preparation – Medium, Serves 4


  • 1 Bunch Fresh Asparagus
  • 1 lb Fresh Shrimp, peeled and deveined
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 2 Cloves Garlic, minced
  • 2 tbs Butter
  • Olive Oil for sauté
  • Salt & Pepper to taste
  • Tempura Batter
  • 1c Cold Water
  • 1c Sifted AP Flour
  • 1/2c Corn Starch
  • 1/8c Olive Oil
  • 1 Egg
  • 1tsp Baking Powder

Wisk together all batter ingredients until smooth, set aside and keep cool until use. Heat fryer to 350˚. Dust asparagus with flour. Dip into batter, then slowly drop into fryer. Fry until golden brown. Do not overcrowd fryer.

Heat large sauté pan on medium-high heat. Coat pan with olive oil. Sauté shrimp until ½ done, then add butter and garlic and toss. Deglaze pan with lemon juice, salt, and pepper. Using tempura asparagus as a frame, assemble dish with shrimp placed in middle.

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