Asparagus in Tempura with Strawberries
- For the marinated strawberries
- 1.3 kilograms Strawberries
- 80 grams sugar
- 1 teaspoon vanilla extract
- 4 centiliters Limoncello
- 1 tablespoon lemon juice
- For the asparagus tips
- 18 Asparagus tip
- 2 tablespoons Pastry flour
- 80 grams tempura batter
- Frying oil
Rinse the strawberries, trim and drain well. Puree 300-350 grams (approximately 1.25-1.5 cups) of strawberries until smooth. Boil the sugar and 80 ml (approximately 1/3 cup) water, the strawberry puree and the vanilla extract. Mix and simmer for 2-3 minutes, set aside and let cool. Cut the remaining strawberries into thin slices, dice about 100 grams (approximately 1/2 cup) of slices very small and mix together with the Limoncello and lemon juice in the strawberry sauce.
Spread the strawberry slices decoratively on plates and marinate in the sauce. make up for serving cool.
Prepare the tempura for the asparagus according to package directions. Cook asparagus in boiling salted water until al dente, drain well, then dust with tempura flour.
Prepare the tempura batter according to package directions and mix the asparagus tips through the dough.
In hot frying oil (pot or deep fryer) fry until golden yellow at about 180˚C (approximately 350°F). Then with a slotted spoon, remove, drain well on kitchen paper and degrease.
Place the strawberries on the plates and serve dusted with powdered sugar. Garnish with mint.