Beer-battered Asparagus with Garlic Aioli

Total Time:
24 hr 21 min
Prep:
15 min
Inactive:
24 hr
Cook:
6 min

Yield:
12 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 bunch medium asparagus, ends trimmed
  • 2 cups buttermilk
  • 2 eggs, separated
  • 3/4 cup beer, lager or pale ale
  • 3/4 cup all-purpose flour
  • 3/4 cup white cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 4 cups peanut oil
  • Sea salt
  • Garlic Aioli, recipe follows
  • Garlic Aioli:
  • 1 cup mayonnaise
  • 1/3 cup fresh lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1 lemon, zested
  • 4 tablespoons finely minced garlic
  • 1 tablespoon minced fresh tarragon leaves
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • Salt
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.

Yield: 1 cup

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    This recipe is featured in:

    Spring Produce Guide