Tempura Battered Asparagus With A Soy Solera Sherry Dipping Sauce
Ingredients
Tempura batter
1cup All-purpose flour
1cup ice water
1tsp baking powder
2Tbsp corn starch
Pinch of salt
Soy sherry vinaigrette
1cup1 cup soy sauce
1cup1 cup Messina Hof Solera Sherry Wine
1tbsp ginger
1tbsp chopped garlic
1tbsp red pepper flakes
1tbsp sesame oil
1/4cup honey
3cups 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.