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Tempura asparagus with strawberry balsamic vinaigrette

Recipe by:Richard Slusarz
Grand Hyatt, San Francisco


  • 16 spears thin asparagus
  • 2 ounces greens
  • ¼ cup strawberry puree
  • 1 ounce white balsamic vinegar
  • 3 ounces olive oil
  • Salt and pepper to taste
  • 1 teaspoon fresh lemon juice
  • Tempura:
  • 1 cup sifted flour
  • 1 egg yolk
  • 1 cup ice water
  • Mix together, but do not overmix. The batter may have small lumps; this is OK.


Trim asparagus and set aside. For the dressing: Combine puree, white balsamic vinegar, salt and pepper, and lemon juice; add oil in a steady stream to make your dressing and set aside. Dip asparagus in tempura batter (see below) and deep fry till crisp. Toss greens with dressing and garnish with warm asparagus.

Serves 4

Califonia Bountiful