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Gourmet
March 2005

Beer-Battered Asparagus

Image may contain Food Fries and Food Presentation
Photo by Romulo Yanes

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 4 first-course servings

Ingredients

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

Need to make a substitution?

Preparation

  1. Make dipping sauce:

    Step 1

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

  2. Make batter and fry asparagus:

    Step 2

    Put oven rack in middle position and preheat oven to 200°F.

    Step 3

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

    Step 4

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

    Step 5

    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.

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