It’s VegeWednesday! We’ll be pairing our VegeCert Vegan Certified wines with a delicious Vegan recipe made for us by Chef Sider at our sister winery Redstone.⁠⁠

This week we’re pairing the 2013 Laundry Spark with Tempura Green Asparagus, with Black Olive, Red Chili, and Basil. Light and airy tempura batter is a dream with sparkling wine, but the briney olive and kick of chili really elevate this simple snack to something your friends will request you bring to every party.

Ingredients:

• 12pc asparagus
• 1C pastry flour
• 1/2C corn starch
• 1.5C sparkling water
• 8 ice cubes
• 4C canola oil
• 1/4C sundried black olives, pitted
• 1 shallot, minced
• 1.5tbsp sherry vinegar
• 3tbsp olive oil
• ½ red chili pepper, thinly sliced
• 1/8C basil, chopped

Method:

For the tempura:

• Combine the pastry flour and corn starch, then add the sparkling water until the mixture forms a loose batter.  Add the ice cubes 15-20 minutes before use.

For the asparagus:

• Trim the woody ends off the asparagus and reserve.

For the black olive vinaigrette:

• Combine the olives, shallot, vinegar, olive oil and red chili.  Season to taste with black pepper and salt, if needed.  Add the basil 5 minutes before serving.

To serve:

• Heat the 4C canola oil over medium heat in a heavy-bottomed pot until it reaches 375F.
• Using heat-proof tongs or tweezers, dip the asparagus into the batter and gently place in the oil.
• Fry until crisp – 2-3 minutes.  Remove the asparagus from the oil onto a plate lined with paper towel and season with salt.
• Flood the bottom of a serving bowl with the black olive vinaigrette and place the asparagus with the bottoms in the vinaigrette.Serves 4 as a light snack or 2 as an appetizer