The arrival of spring heralds not only the most exciting time in Asia for tea picking -bringing the sweetest, freshest tea with it – but a time of abundance for the Northern hemisphere. In the UK, we are celebrating the arrival – and short-lived joy – of the British asparagus that is in season for a mere matter of weeks. At its freshest and most delicious, we want to prepare it in as many different ways as possible, to make sure we get our fill and yet never tire of this wonderful vegetable.

Matcha Tea Pairing: Asparagus
Matcha Tea Pairing: Asparagus

Vegan Asparagus Tempura & Matcha


For that very reason, we’ve created tea pairing that everyone can enjoy: a gluten-free, vegan Asparagus Tempura, with our premium Matcha green tea for it’s sweet, thick and grassy flavour.

Our recipe was created in collaboration with Carole Poirot, Food Stylist and Photographer at Mademoiselle Poirot.

Serves: 6    |    Time: 30-mins


For the tempura

  • 300g asparagus tips
  • 3tbsp aquafaba
  • 85g gluten-free flour
  • 15g cornflour
  • 150ml ice water
  • ca 1.5l vegetable oil

For the dip

  • 3tbsp aquafaba
  • 1tsp lemon juice
  • 1tsp white wine vinegar
  • 1tsp dijon mustard
  • 180ml rapeseed oil
  • pinch of salt
  • pinch of pepper

For the tempura 

A wok is the best to do this, though a deep pan will also do. You will need a slotted spoon to get the asparagus out of the hot oil. Pour the oil into a wok so it’s ready to heat up once the batter is done. Mix the gluten-free flour and cornflour together. Put the aquafaba into a bowl and whisk until it’s foamy. Add the ice water and whisk some more. Now sift the flour into it. Stir the flour into the mix, but do not over-beat – a few clumps are perfectly fine. Heat the oil to around 190C. Immerse the asparagus tips into the batter about 5-7 pieces at a time. Drop the battered asparagus into the oil being careful not to crowd them – less is more. Fry for around 2 minutes or until lightly golden. Take the asparagus out of the wok and put onto some kitchen paper to drain any excess oil

For the dip

Put all ingredients except the oil in a blender: Blend on a high speed until you have a creamy consistency. Now very slowly add the oil in a thin and steady stream. Keep blending until all is completely combined and you have a silky consistency



Our tea buyer, Tom Price, has an excellent palate. He’s our first port of call when we want to get no-fuss tea and food pairing inspiration. He recommended the thick, creamy taste of our premium Matcha alongside the emerald of the season: asparagus.