🍽️ Crispy Asparagus Tips with Fresh Strawberry Sauce

Name: Crispy Asparagus Tips with Fresh Strawberry Sauce
Total time: 30 min
Yield: 4 servings
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 in Asian stores); Frying oil; Icing sugar; Mint (for garnishing)

285 kcal · 30 min · 4 servings

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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 in Asian stores)
Frying oil
Icing sugar
Mint (for garnishing)

Instructions

1. Remove the green stems from the strawberries and rinse the berries carefully under running water.
2. Dry the strawberries thoroughly with a kitchen towel or let them drain in a sieve.
3. Puree 300 to 350 grams of the strawberries finely and press the mixture through a fine sieve to remove seeds.
4. Bring 80 milliliters of water and the sugar to a boil in a saucepan.
5. Stir the strawberry puree and the vanilla extract into the boiling sugar mixture.
6. Let the sauce simmer gently for 2 to 3 minutes.
7. Remove the sauce from the heat and set it aside to cool down.
8. Slice the remaining strawberries into thin pieces.
9. Dice about 100 grams of the strawberry slices very finely.
10. Mix the small strawberry cubes with the cooled sauce, the Limoncello, and the lemon juice.
11. Arrange the larger strawberry slices decoratively on the serving plates.
12. Pour the remaining strawberry sauce over the slices on the plates.
13. Keep the plates with the marinated strawberries cool until you are ready to serve.
14. Prepare the tempura batter according to the instructions on the package.
15. Peel the asparagus tips if necessary and remove the woody ends.
16. Cook the asparagus tips in boiling salted water until they are tender-crisp.
17. Let the asparagus tips drain well.
18. Toss the asparagus tips lightly in flour so they are lightly dusted.
19. Dip the floured asparagus tips completely into the tempura batter.
20. Heat frying oil in a pot or deep fryer to approximately 180 degrees Celsius.
21. Fry the asparagus tips in the hot oil until golden yellow.
22. Remove the finished asparagus tips from the oil using a slotted spoon.
23. Let the excess fat drain off.
24. Place the asparagus tips on kitchen paper to absorb excess oil.
25. Place the crispy asparagus tips on the plates with the strawberries.
26. Lightly dust the asparagus tips with powdered sugar.
27. Garnish the dish with fresh mint leaves.

Nutrition per serving

kcal: 285
Protein: 3 g · Fett/Fat: 13 g · Carbs: 42 g