I love this canapé as it is a prime example of my ethos on vegetarian canapés. It is as delicious and indulgent as anything on our menu. It is a vegetarian canapé by default.  It is served separately to the Hollandaise sauce, which is poured into a dipping ramekin. This means vegans can enjoy it without the Hollandaise. It also looks great when it is served in a Gillshaw Pottery cappuccino cup and ramekin on a rustic ware board.

Tempura of Asparagus of Vegetarian Canapé Recipe

Ingredients:

For the tempura:

• 1 bunch of asparagus, trimmed
• 1 cup plain flour, plus extra for dusting
• 1/2 cup cornflour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 cup sparkling water (cold)
• Vegetable oil for frying (enough to submerge the asparagus)

For the Hollandaise Sauce:

• 3 egg yolks
• 200g unsalted butter, melted
• 1 tablespoon lemon juice
• 1 teaspoon white wine vinegar
• Salt and pepper, to taste
• A pinch of cayenne pepper (optional)

Instructions:

1. Prepare the Asparagus:

• Trim the tough ends of the asparagus and cut them into manageable lengths, usually 2-3 inches each.

2. Make the Tempura Batter:

• In a bowl, whisk together the plain flour, cornflour, baking powder, salt, and pepper.
• Gradually pour in the cold sparkling water, whisking gently until just combined. Do not overmix – the batter should be lumpy for a light texture.

3. Heat the Oil:

• In a deep fryer or large, deep pan, heat the vegetable oil to 180°C (350°F). The oil should be hot enough to crisp the batter immediately.

4. Fry the Asparagus:

• Lightly dust the asparagus in plain flour, then dip into the tempura batter, coating well.
• Carefully drop the battered asparagus into the hot oil. Fry in batches for about 2-3 minutes or until golden and crispy.
• Remove the asparagus and drain on paper towels.

5. Make the Hollandaise Sauce:

• In a heatproof bowl, whisk the egg yolks with the white wine vinegar and lemon juice until smooth and pale.
• Set the bowl over a saucepan of simmering water (double boiler method), making sure the bowl doesn’t touch the water.
• Gradually add the melted butter to the egg mixture while continuously whisking until thickened and creamy.
• Season with salt, pepper, and cayenne pepper (if using). Keep warm.

6. Serve:

• Arrange the tempura asparagus on a cappuccino mug
• Pour the Hollandaise sauce into a ramekin
• Garnish with a little extra lemon zest or herbs, if desired.

This dish combines the crispy texture of tempura with the rich, creamy flavour of Hollandaise – perfect as a starter or elegant side dish!

Alexander’s Tips

• Blanch the asparagus tips in batches at 150 degrees c before guests arrive.
• We use this canape mainly from early May to late June.
• Make sure the oil on the second frying is really hot as you want the spears to be firm

So there you have it. This tempura of asparagus canapé is a perfect representation of my approach to vegetarian canapés — indulgent, delicious, and full of flavor, yet entirely plant-based by default. The flexibility of serving the Hollandaise sauce separately ensures it caters to both vegetarians and vegans alike. Whether you’re serving it as a light appetizer or a side dish, it’s sure to be a crowd-pleaser, especially during the spring and early summer months. Of course, you’re welcome to include them in your bespoke menu when creating your next celebration with Butler & HOG.

You can find all of my recipes on our dedicated recipes page.