Asian-inspired asparagus enjoyment meets Austrian wine culture
The right wine to go with this unusual asparagus dish is half the battle – and it surprises in the most pleasant way. Combining wine and food is particularly successful here when you rely on the power of the Austrian flagship variety. Green asparagus with shrimp tempura and ponzu dip is a composition that combines two worlds: the elegant simplicity of the German asparagus season and the precise seasoning culture of Japanese cuisine. Crispy prawns in a wafer-thin tempura batter, juicy green asparagus with a delicate taste of its own and the fresh, tangy ponzu dip made from yuzu juice and soy sauce – it sounds bold, and it is. The accompanying wine must be able to keep up: fresh, complex and at the same time uncomplicated enough not to compete with the spice. With Grüner Veltliner from the Kamptal, this challenge can be mastered with ease.
Ideal wine accompaniment: Grüner Veltliner DAC Kamptal (Lower Austria, Austria)
The limestone-infused soils of the Kamptal give this wine a characteristic minerality that speaks like a second language. On the palate, it has a lively acidity, green pepper as a trademark and a fresh body that effortlessly asserts itself between the crispness of tempura batter and the umami note of ponzu dip. The aromas of white peach, gooseberry and fresh herbs blend seamlessly into the Asian-European composition without dominating. The characteristic peppery note of Grüner Veltliner – wine connoisseurs like to call it “Pfefferl” – acts as a link between the iodine-salty prawn meat and the fresh asparagus. A Kamptal DAC aged for one to two years brings just the right amount of depth without losing the lively freshness that this dish demands so much.
Further wine recommendations for this dish
Riesling Kabinett dry (Mosel, Germany)
Slate soils deeply shape the character of this wine – an almost smoky minerality that initially appears discreetly in the glass and then slowly unfolds. The high acidity and elegant structure of a Mosel Riesling provide just the right contrast of freshness for fried tempura dishes. The aromas of green apple, white stone fruit and a delicate slate note create an aromatic link to the citrus freshness of the ponzu dip. Despite its light body, this wine has the necessary liveliness to cut through the nutty tempura batter and refresh the dish in the mouth. The residual acidity ensures a lasting drinking flow – one glass inevitably leads to the next.
Sauvignon Blanc AOC Sancerre (Loire, France)
Flint and white smoke – this is how the nose of this legendary Loire classic begins, before green herbs, grapefruit and an elegant note of boxwood join in. This variety was born for green vegetables: the herbaceous-vegetable aroma directly reflects the green asparagus’ own flavor and miraculously enhances it. The acidity is taut but never harsh – it cuts through the texture of the tempura batter and always prepares the palate freshly for the next bite. The cleanliness and precision of a Sancerre makes it an elegant alternative for those who prefer a more international approach to wine pairing.
Vermentino di Gallura DOCG (Sardinia, Italy)
Wild herbs, yellow peach and a slightly bitter finish typical of this Sardinian flagship variety – this wine brings Mediterranean warmth and a lively freshness that goes well with seafood. The salty, almost iodine-like mineral note is virtually predestined for prawn dishes: it reinforces the seafood component and enhances the taste of the prawns. The texture is full-bodied enough to stand up to the crispy tempura batter and the acidity prevents heaviness. An exciting experiment for anyone who wants to combine Mediterranean flavors with Asian spice.
Albariño DO Rías Baixas (Galicia, Spain)
The Atlantic coast of Galicia gives this wine its unmistakable character: salty breeze notes, bright citrus fruit and a vibrant acidity make Albariño the reference for seafood accompaniments in Spain. Fresh lime, ripe apricot and a subtle almond note meet you in the glass before the salty finish literally calls for the prawns on the plate. The freshness and lightness of this wine is a perfect match for a dish that is light and elegant on the plate despite the fried component. This wine from Galicia is the ideal choice for anyone who wants to feel the Atlantic sea breeze while eating.
Rueda DO Verdejo (Castile-León, Spain)
Fresh grass, white peach and a characteristic bitter almond note on the finish – Verdejo from Rueda is one of the most exciting white wine discoveries in Spain in recent decades. The natural acidity and slightly spicy character of this variety make it a reliable partner for vegetable dishes with an intense flavor of their own. The green asparagus is echoed in the vegetal aroma of the Verdejo, which is harmonious and coherent. The moderate body prevents the wine from overpowering the delicate dish, while the freshness provides a long-lasting accompaniment. A particularly worthy tip for the asparagus season.
You can find everything you need to know about the best wine pairings for the asparagus season on our asparagus and wine overview page.
The recipe:
Green asparagus with shrimp tempura and ponzu dip
Cooking utensils
- 1 Large pot for blanching
- 1 Deep frying pan or deep frying pan
- 1 Kitchen thermometer or wooden sticks (oil test)
- 1 Bowl for tempura batter
- 1 Small bowl for ponzu dip
- 1 Foam trowel or sieve trowel
- Kitchen paper for draining
Ingredients
For the asparagus:
- 500 g green asparagus
- 1 teaspoon salt
- 1 tsp sugar
- 1 Tbsp butter
For the shrimp tempura:
- 12 large shrimps ready to cook, without shell
- 120 g Tempura flour or light wheat flour with 1 teaspoon baking powder
- 150 ml ice-cold sparkling water
- 1 Pinch of salt
- 500 ml Vegetable oil for frying
For the ponzu dip:
- 3 tablespoon soy sauce
- 2 Tbsp yuzu juice or fresh lime juice
- 1 EL Mirin
- 1 teaspoon sesame oil
- ½ teaspoon freshly grated ginger
- 1 Spring onion finely chopped
Preparation
PREPARATION:
- Peel the lower third of the green asparagus and break off the woody ends.
- Bring the salted water, sugar and butter to the boil.
- For the ponzu dip, mix all the ingredients together and leave to infuse.
- Pat the prawns dry and remove the shells.
- Only mix the tempura batter of flour, salt and ice-cold sparkling water roughly just before frying – it may be lumpy.
COOKING STEPS:
- Cook the asparagus in boiling salted water for 4-5 minutes until al dente.
- Chill the asparagus and set aside.
- Heat the oil in the pan to 175-180 °C.
- Dip the prawns in the tempura batter and allow the excess batter to drip off.
- Fry the prawns in batches for 2-3 minutes until golden brown.
- Drain on kitchen paper.
DIRECTIONS:
- Serve the asparagus on warmed plates.
- Loosely drape the prawn tempura over the asparagus.
- Place the ponzu dip next to it in small bowls.
- Garnish with sesame seeds and fine spring onion rings.
SUPPLEMENTS:
- Jasmine rice
- Steamed pak choi with sesame oil
- Pickled radish (daikon)
