Beer-Battered Asparagus

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

From the kitchen of Carly

Crispy asparagus spears emerge from bubbling oil with a golden, lacy crust courtesy of lager beer. The aioli cuts through the richness with bright lemon, making this bar-snack texture study impossibly craveable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup mayonnaise
11 teaspoon fresh lemon juice
11/2 teaspoon finely grated fresh lemon zest
11/4 teaspoon black pepper
11 cup all-purpose flour
11 teaspoon salt
11 tablespoon finely grated fresh lemon zest
11/4 teaspoon black pepper
11 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
1About 4 cups vegetable oil
11 lb medium asparagus, trimmed and cut into 3-inch pieces
1a deep-fat thermometer

Instructions

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 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.