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Tempura Battered Asparagus Spears Recipe & Wine Pairing


Tempura Battered Asparagus Spears

as prepared by Chef Chris Shepley of the Vintage House Restaurant at Messina Hof
Course Appetizer, Side Dish
Cuisine American
Servings 4


  • 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


  1. Mix together all ingredients except spears and set aside

  2. Trim your asparagus 6 inches from the tip

  3. Toss the spears in flour and then dip into the tempura batter

  4. Drop 6- 8 spears one at a time into a pot of 350-degree vegetable or canola oil for 3-4 minutes

  5. Remove with a slotted spoon and drain on a paper towel

  6. The beautiful part of this recipe is the heat of the oil steams the asparagus to near perfect.

Recipe 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.


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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