Asparagus Tips in Tempura Dough with Strawberries

Ingredients

• 1.3 kg strawberries
• 80 g sugar
• 1 tsp vanilla extract
• 40 ml limoncello
• 1 tbsp Lemon Juice
• 18 asparagus tips
• 2 tbsp flour
• 80 g tempura batter (available at Asian markets)
• frying oil
• powdered sugar
• mint for garnish

Instructions

1. 1.

   Wash and dry the strawberries thoroughly. Puree 300-350 g of them finely, then strain. Boil the sugar with 80 ml water, stir in the strawberry puree and vanilla extract, simmer for 2‑3 minutes, set aside to cool. Slice the remaining strawberries thinly, dice about 100 g into small cubes, mix with limoncello and lemon juice, then combine with the sauce.

2. 2.

   Arrange the sliced strawberries decoratively on plates and marinate with the sauce; keep chilled until serving.

3. 3.

   Prepare the tempura batter according to package instructions. If desired, peel the asparagus tips slightly, trim ends, blanch in boiling salted water until al dente, drain well, then dust with flour.

4. 4.

   Wrap each asparagus tip in the tempura batter as directed on the packet.

5. 5.

   Fry in hot oil (about 180°C) until golden‑yellow. Remove with a slotted spoon, drain on kitchen paper, and set aside.

6. 6.

   Place the fried asparagus on top of the strawberries on the plates, dust with powdered sugar, and garnish with mint.