When I read the title of this recipe on the Food Network website, I was instantly sold. Cooking and baking with alcohol adds a unique dimension of flavor to dishes that other ingredients often can’t imitate.
I altered the recipe a bit, primarily because I didn’t have some of the ingredients on hand. For the batter, I used Blue Moon beer, since I already had some in my fridge. The citrus infused beer worked splendidly with the lemon juice and zest in the dipping sauce and batter. My roommate absolutely loved the sauce and commented on how well it would pair with grilled artichokes.
Frying the asparagus posed somewhat of a challenge, as the batter was extremely sticky. Therefore, my roommate and I created an assembly line–I coated the asparagus in the batter while she fried a few at a time.
I recommend serving the asparagus immediately after frying, or warming in the oven before serving.
Lemon herbed sauce recipe:
1/2 cup mayonnaise
2 tsp. fresh lemon juice
1/2 tsp. finely grated lemon zest
1/4 tsp. black pepper
1/2 tsp. dried thyme, plus more to taste
1/4 tsp. dried rosemary leaves, if desired
Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
Beer battered asparagus recipe:
1 cup flour
1 tsp. salt
1 tsp. pepper
1 1/2 tsp. finely grated lemon zest
Juice of 1 large lemon
1 cup Blue Moon beer, plus more to thin the batter (about 6 oz.)
1 lb. asparagus, trimmed
Vegetable oil, for frying
Heat oil in a heavy saucepan until it reaches 375 degrees F, or until a flick of water makes the oil pop.
Whisk together flour, salt, pepper, lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth (batter will be somewhat thicker).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 lined with paper towels and keep warm in a preheated 200 degree oven.