Tempura Battered Asparagus With A Soy Solera Sherry Dipping Sauce
Ingredients
Tempura batter
- 1 cup All-purpose flour
- 1 cup ice water
- 1 tsp baking powder
- 2 Tbsp corn starch
- Pinch of salt
Soy sherry vinaigrette
- 1 cup 1 cup soy sauce
- 1 cup 1 cup Messina Hof Solera Sherry Wine
- 1 tbsp ginger
- 1 tbsp chopped garlic
- 1 tbsp red pepper flakes
- 1 tbsp sesame oil
- 1/4 cup honey
- 3 cups olive oil
Instructions
Tempura Asparagus Instructions
- To mix blend your egg and ice water
- Mix in the dry ingredients
- Some lumps are ok
- Per person 3-4 asparagus spears trim about 4 inches in length
- Several cups of vegetable oil to fry in a heavy bottom pot bring to 325*
- Dust the asparagus in flour
- Dredge in the tempura batter
- Deep fry till golden brown about 2-3 minutes (the beauty is the asparagus steams itself as it fry’s, so you can’t over cook it.)
- Drain the asparagus on paper towel
- Serve with soy dipping sauce
Soy Sherry Vinaigrette Instructions
- Mix all ingredients and serve.
Notes
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 Messina Hof Winery.
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.