Beer Battered Asparagus with Garlic Aioli Serving Size - 12 Prepared By - Ellice & Monty Recipe Rating
			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: 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
			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.