Name: Beer-Battered Asparagus
Cook time: 30 min
Total time: 30 min
Yield: Makes 4 first-course servings
Ingredients: 1/2 cup mayonnaise; 1 teaspoon fresh lemon juice; 1/2 teaspoon finely grated fresh lemon zest; 1/4 teaspoon black pepper; 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; a deep-fat thermometer

Photo by Romulo Yanes

Cooks' note:

Asparagus can be kept warm in oven up to 30 minutes.

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

Preparation

Make dipping sauce:
Step 1
Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.
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.