Asparagus Tempura with King Crab Salad

Life “on the mountain,” as Kristin Butterworth describes perching high up in the Alleghenies southeast of Pittsburgh, is sweetest in the summer. Lush green woods and meadows are almost all that the eye can see – except for the possible interruption of a patch of sky or a glittering stream far down in a valley. What does a resident of this earthly paradise do? Grow. Cook meals like this Asparagus Tempura. Eat. Relax. Sounds idyllic, doesn’t it?

About This Asparagus Tempura with King Crab Salad Recipe

Crispy Asparagus Tempura meets a delicate, fresh King Crab Salad in this elegant and flavorful dish. We coat tender asparagus spears in an airy batter and fry them to golden perfection. Then, we top this crispy treat with a King Crab Salad, brightened by lemon oil, preserved lemon, and fresh chives. This recipe is a delightful interplay of textures and tastes. It’s a sophisticated appetizer or light main course that beautifully marries summer with the indulgence of seafood.

Asparagus Tempura with King Crab Salad

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• Author: Kristin Butterworth
• Yield: Serves 4-6 1x

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Description

A tempura breading makes everything better.

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Ingredients

Scale 1x2x3x

• Canola oil for frying
• 18 medium asparagus stalks, trimmed
• 1 1/4 cups all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/4 cups club soda
• 1 tbsp olive oil

For the king crab salad: 

• 1 cup picked king crab
• 1 tsp lemon oil
• ½ tsp preserved lemon
• ½ tsp sliced chive
• Salt & pepper as needed

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Instructions

1. In a large heavy saucepan, add enough canola oil to fill just over a third full. Clip a frying thermometer onto the pan and heat the oil over medium heat until oil reaches 375 degrees.
2. While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and the olive oil.
3. Dip the asparagus stalks into the batter, one or two at a time, then add to the hot oil and fry 3 or 4 stalks at a time for about 70 seconds, until golden brown, turning with tongs to promote even browning. Remove from oil and place on a wire rack placed over a baking sheet.

For the king crab salad:

1. Combine all ingredients in a bowl and season as needed, serve chilled over the asparagus.

Recipe by Kristin Butterworth
Styling by Keith Recker
Photography by Dave Bryce
Platter by Billy Ritter

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