Beer battered Asparagus

beer battered 10 2 2013

Oh my goodness!! Asparagus is delicious on its own, but to add beer batter!?! Yum!

For lemon dipping sauce•1/2 cup mayonnaise
•1 teaspoon fresh lemon juice
•1/2 teaspoon finely grated fresh lemon zest
•1/4 teaspoon black pepper
For asparagus•1 cup all-purpose flour
•1 teaspoon salt
•1 tablespoon finely grated fresh lemon zest
•1/4 teaspoon black pepper
•1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
•About 4 cups vegetable oil
•1 lb medium asparagus, trimmed and cut into 3-inch pieces
Special equipment: a deep-fat thermometer


Make dipping sauce:
Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.

Make batter and fry asparagus:
Put oven rack in middle position and preheat oven to 200°F.

Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.

Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer.

Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.

Cooks’ note:Asparagus can be kept warm in oven up to 30 minutes.

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