Tempura Battered Asparagus Spears Recipe & Wine Pairing

Tempura Battered Asparagus With A Soy Solera Sherry Dipping Sauce


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


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.


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.


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.

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