Veggie’s Revenge: Asparagus Fries with Curry-Mayo Dip

By Mikka Wee/June 3, 2013

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Veggie’s Revenge will make you want to eat your vegetables every single time (and lick the plate clean afterwards, too). In this column, we’ll prepare evil vegetarian dishes that are not advisable to cook if you are planning to lose weight. Here in Veggie’s Revenge, we give greens a bad name.


Asparagues fries with curry mayo

Asparagus is probably one of the easiest vegetables to deep-fry. We coated ours with tempura batter to add extra crunch and another layer of flavor.

Asparagus Fries with Curry Mayo2

Since we basically want to corrupt these once-healthy greens and turn them into delicious evil (with no thought for their perceived nutritional values), we’re pairing them with an equally devilish concoction of curry and Japanese mayonnaise.

Asparagus Fries with Curry Mayo3

The result? A wicked platter of Asparagus Fries that contain more calories than KFC chicken. The zing of the curry paired with the rich, eggy mayonnaise on top of a freshly-fried asparagus will make you want to choose these over fastfood french fries every single time. A squeeze of lemon juice cuts through the richness, preventing that umay factor most of us experience when it comes to eating deep-fried things and creamy dips.

Asparagus Fries with Curry-Mayo Dip

Total Time: 30 minutes / Yield: 2 servings

Ingredients for the Asparagus Fries

  • 1 bunch asparagus
  • 1 box tempura batter
  • Vegetable oil (for deep-frying)

Ingredients for the Curry-Mayonnaise Dip

  • 1 box instant Japanese curry
  • 3 tbsp. Japanese mayonnaise
  • Splash of fresh lemon juice

Procedure for the Asparagus Fries

  1. Heat the vegetable oil in a deep-fryer until it starts to boil.
  2. As the oil is heating, rinse the asparagus and chop off the end tips. Rinse dry.
  3. Prepare the tempura batter as indicated on the box.
  4. Once the vegetable oil reaches a boil, dip the asparagus into the tempura batter and deep-fry.
  5. You’ll know the asparagus fries are ready and cooked when they float in the oil (this takes around 1-2 minutes).
  6. Set aside the deep-fried asaparagus on a plate with paper towels to drain the excess oil.

Procedure for the Curry-Mayonnaise Dip

  1. Use one packet of curry and prepare according to the directions on the box.
  2. Spoon over 3 tablespoons of the prepared curry sauce onto the Japanese mayonnaise and stir until there are no more lumps.
  3. Add a splash of lemon juice.
  4. Set aside in the fridge until ready to consume.

Mikka Wee

Managing Editor / Writer

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

  • hehehe

    Everything tastes better deep fried. :)

  • Vegan Police

    Japanese mayo has eggs

  • Ijun Jenina Carlos Java

    where can i buy tempura batter? Thanks for this recipe! ☺/