Recipe by cookiedog
Recipe courtesy David Tutera, the famous wedding planner. You can substitute your favorite herbs for the rosemary and thyme.
Top Review by bricookie55
This review is for the asparagus only, as we didn't make the dipping sauce. They were excellent!! I wouldn't have changed a thing; the batter was just perfect. Each asparagus spear took about five minutes to cook. Thanks so much for posting.
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 leave
- 1⁄2 teaspoon roughly minced fresh rosemary leaf
- 1 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 lb asparagus, trimmed
- vegetable oil, for frying
Directions See How It's Made
- 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.