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Spicy Asparagus Tempura



Drain the asparagus and dry well with paper towels. Heat the oil in a large, deep, heavy pan to 350 degrees. Line a plate with paper towels and preheat oven to 200 degrees.

Whisk the rice flour and club soda together, it should be the constancy of thick pancake batter, if too thin add a little more rice flour; if too thick add a little more club soda. Dip four or five asparagus spears into the batter turning to coat and then carefully drop into the hot oil. Fry for about 3 minutes or until golden brown, stirring occasionally to keep the asparagus from sticking. With tongs or a slotted spoon, remove the asparagus from the oil and place on the paper towels. Sprinkle with some salt. Repeat with remaining asparagus, keeping oil between 350 and 375degrees. Keep asparagus warm in the oven.

Combine the mayonnaise, lemon zest and juice. Serve with the asparagus.

Makes about 36 tempura.

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