Recipe

Hosted By
Sheri

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

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.