Recipe courtesy of Guy Fieri
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Beer-battered Asparagus with Garlic Aioli
Total:
24 hr 21 min
Prep:
15 min
Inactive:
24 hr
Cook:
6 min
Yield:
12 servings
Level:
Easy
Total:
24 hr 21 min
Prep:
15 min
Inactive:
24 hr
Cook:
6 min
Yield:
12 servings
Level:
Easy

Ingredients

Garlic Aioli:

Directions

In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse.

In a large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne pepper and black pepper. In large deep sided pot, heat oil to 350 degrees F. Meanwhile, in a large clean bowl with an electric mixer, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter mixture. Dip spears, 1 at a time into batter, then carefully lay in oil. Do not overcrowd pan. Fry in batches, if necessary. Fry for 2 to 3 minutes, turning the spears with tongs to ensure even cooking. Drain on a paper towel-lined plate. Sprinkle with sea salt, to taste. Serve immediately with Aioli.

Garlic Aioli:

In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.

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