Photo: Beer Battered Asparagus with a Lemon Herbed Dipping Service Recipe
Ingredients
Lemon Herbed Dipping Sauce:
- 1/2 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon black pepper
- 1 teaspoon roughly chopped fresh thyme leaves*
- 1/2 teaspoon roughly minced fresh rosemary leaves*
- Pinch salt
Beer Battered Asparagus:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon finely grated lemon zest
- 1 cup beer
- 1 pound asparagus, trimmed
- Vegetable oil, for frying
Directions
*Cook's Note: Herbs other then thyme and rosemary can be substituted
Lemon Herbed Dipping Sauce:
Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
Beer Battered Asparagus:
Heat oil in a heavy saucepan until it reaches 375 degrees F.
Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.
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By lexierusleeping
on September 28, 2012
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best recipe I've found so far for deep fried veggies & the dipping sauce is so tangy & the perfect sauce for the asparagus! my husband isn't a big fan of a strong lemon flavoring but with this, he loves it! absolutely perfect recipe!
By mswayngel
New Mexico
on August 19, 2012
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OMGosh delicious! Over the top WONDERFUL! I am a self-rated great cook ~ as far as what I have available to me (and $ wise to use in this small town of Alamogordo, New Mexico, but fresh asparagus was available and cost appropriate so I bought it. Then I searched for asparagus recipes and after 3 pages LOL this one came up and it's TOP NOTCH wonderful !!! Move it up on the list !!! If anyone wants to come to Alamogordo and take me to where I can learn to cook better, come get me LOL
By Janell_2010
So CA
on April 13, 2012
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We love this recipe ~ I serve it constantly as an appetizer... I have found if you trim, then pat dry your asparagus and then let it rest on the counter for a couple of hours the batter will not come off during frying... I also dust them with flour before dipping in the batter... I no longer have batter that comes off... The sauce is excellent!
Read all 16 reviews