Beer battered Asparagus 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 Make dipping sauce: Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use. Make batter and fry asparagus: 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.
Posted on: Thu, 14 Nov 2013 16:23:40 +0000
Trending Topics
© 2015