Let’s be honest and admit that anything battered and fried tastes good. Asparagus is no exception! In addition to it being Asparagus Month with our Seasonal Potluck, it’s also the start of American Craft Brew Week. I figured that this recipe would be the perfect chance to combine the two! I used our homemade IPA since it has some citrusy undertones and a very hoppy flavor, so I figured that beer taste wouldn’t get lost as much once cooked. I was right! It also worked will with this recipe because there is lemon zest in the batter, and I served it with a lemon aioli to dip. If you don’t have your own brew at home, I’d recommend a Dogfish Head, Sierra Nevada or local favorite Two Brothers, who all make India pale ales.
Beer Battered Asparagus, adapted from Epicurious
- 1 cup all-purpose flour
- 1 teaspoon Kosher salt
- 1 tablespoon finely grated fresh lemon zest
- 1/4 teaspoon black pepper
- 1 cup beer such as and IPA or strong lager (do not measure foam)
- About 4 cups canola oil
- 1 lb asparagus, ends broken off
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 350-375°F on thermometer.
Use tongs to dip asparagus spears in batter to coat. 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 tongs to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350-375°F between batches.
Lemon Dipping Sauce, adapted from Epicurious
- 1/2 cup lo-fat mayonnaise
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon finely grated fresh lemon zest
- 1/2 teaspoon black pepper