Tempura Battered Asparagus Spears
- 1 cup all purpose flour
- 2 tbsp corn starch
- 1 cup icy water
- 1/2 cup Messina Hof Blanc du Bois
- Pinch of salt
- 1 bundle asparagus spears
Mix together all ingredients except spears and set aside
Trim your asparagus 6 inches from the tip
Toss the spears in flour and then dip into the tempura batter
Drop 6- 8 spears one at a time into a pot of 350-degree vegetable or canola oil for 3-4 minutes
Remove with a slotted spoon and drain on a paper towel
The beautiful part of this recipe is the heat of the oil steams the asparagus to near perfect.
Executive Chef Chris Shepley of the Vintage House Restaurant features vineyard
cuisine and locally grown fresh from the garden produce in his recipes. He
conducts Cooking Parties with the Chef on the third Sunday of each month at
FEATURED WINE PAIRING:
Messina Hof Blanc du Bois
as recommended by Karen Bonarrigo
The balance of delicate tropical fruit and crisp acidity
compliments the vegetal flavors of the asparagus.
Karen Bonarrigo, Director of Administration for Messina Hof
Winery, is an expert in wine and food pairing.