Beer Battered Asparagus with a Lemon Herbed Dipping Sauce
By Paula Deen
- Prep time: 30 minutes
- Cook time: 10 minutes
- Servings: 2
- 1/2 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated, plus 1 tablespoon lemon zest
- 1/4 teaspoon black pepper
- 1 teaspoon roughly chopped fresh thyme
- 1/2 teaspoon roughly minced fresh rosemary
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup beer
- 1 lb trimmed asparagus
- for frying vegetable oil
Lemon Herbed Dipping Sauce:
Stir together mayonnaise, lemon juice, 1/2 teaspoon zest, pepper, thyme, rosemary and a pinch salt 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 °F.
Whisk together flour, salt, pepper lemon and 1 tablespoon 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 °F oven.