Beer-Battered Asparagus

Ingredients for Beer-Battered Asparagus

• 120ml mayonnaise

• 1 teaspoon fresh lemon juice

• 1/2 teaspoons finely grated fresh lemon zest

• 1/4 teaspoons black pepper

• 130g plain flour

• 1 teaspoon salt

• 1 tablespoon finely grated fresh lemon zest

• 1/4 teaspoons black pepper

• 240ml lager such as Harp (pour beer slowly into measuring cup

• do not measure foam)

• About 950ml vegetable oil

• 450g medium asparagus, trimmed and cut into 3-inch pieces

• a deep-fat thermometer

How to make Beer-Battered Asparagus

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

Put oven rack in middle position and preheat oven to 93°C.

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 191°C 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 191°C between batches. Serve with lemon dipping sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.