English
Asparagus Tempura, Watercress and Bibeleskaes & Riesling Rayon de Lune
40min
Moderate
Easy
What better accompaniment to an asparagus starter than Riesling and its characteristic freshness? The tangy, mineral notes of Riesling enhance the slight bitterness of green asparagus, served in this tempura fritters recipe. Chef Emmanuel Stemper offers you this daring recipe for Asparagus in Tempura, served with watercress and a lemon bibelaska sauce.
Daring food and wine pairing: Riesling Rayon de Lune
Our Riesling Rayon de Lune, a tribute to the cellar's founding fathers known as the "Moon Hunters", is a gastronomic wine par excellence. Its pretty pale gold colour leads to aromas of fresh citrus fruit, dominated by grapefruit. Its racy, mineral aromas are characteristic of Rieslings from clay-limestone soils.
Bon appétit!
Ingredients
Preparation:
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Preparing the asparagus and watercress
Start by trimming the stems of the asparagus, then set aside in the fridge. Rinse the watercress and set aside in the fridge with a damp cloth over the top. Heat the frying oil to 180°C in a deep fryer or saucepan. -
To make the tempura batter
Mix the egg yolk with the dry ingredients (flour, baking powder and cornflour). Gradually whisk in the water and then the beer. Leave to stand in a cool place for 30min. -
Making the sauce
Pour the bibeleskaes into a bowl, then zest the lemon over it. Squeeze the lemon juice, straining out the seeds, then pour it into the bibeleskaes. Mix well and season to taste with salt and pepper. Set aside in a cool place. -
Cook the asparagus
Dip the asparagus (except for the tips) into the tempura batter, having whipped it beforehand. Fry the asparagus until nicely coloured, then drain on absorbent paper. Season with salt to remove any excess fat. -
Arrange the dish
Arrange the asparagus in a dish, garnished with the watercress seasoned with olive oil and a little fleur de sel. Serve with the bibeleskaes. -
CHEF'S TIP
You can flavour the tempura mixture with Espelette chilli, wild garlic powder, curry powder, etc.
We were just talking about that!
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Asparagus Tempura, Watercress and Bibeleskaes & Riesling Rayon de Lune
GRAVLAX OF TROUT & CRÉMANT EXTRA-BRUT
