Batter Fried Asparagus With Herb or Lemon Dipping Sauces

Fresh asparagus spears are dipped in a seasoned wine-batter and fried until crispy and golden brown. This is a perfect recipe to disguise vegetables for picky eaters. Serve them as a side dish, appetizer, or anytime snack with either one or both of the dipping sauces. COOK'S TIP: Keep this easy wine-batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 24 -30  fresh asparagus spears, washed and trimmed
• 1  cup all-purpose flour
• 1  egg, lightly beaten
• 2⁄3 cup dry white wine
• 1  tablespoon lemon zest
• 1  teaspoon onion powder
• 1⁄2 teaspoon  celery salt
•  kosher salt, to taste
•  fresh ground black pepper, to taste
•  cayenne pepper, to taste
•  corn or   vegetable oil

• HERB DIPPING SAUCE

• 2 -3  tablespoons  chopped herbs (chervil, tarragon, parsley and chives)
• 1⁄2 cup  good quality mayonnaise

• LEMON DIPPING SAUCE

• 1  teaspoon fresh lemon juice
• 1⁄2 teaspoon lemon zest
• 1⁄4 teaspoon white pepper
• 1⁄2 cup  good quality mayonnaise

Directions

1. After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels.
2. Place oven rack in the middle position; preheat oven to 200°F
3. In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour.
4. For the dipping sauces:.
5. HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve.
6. LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve
7. Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside.
8. Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK'S TIP: Remember to return the oil to 375°F between batches of asparagus.).
9. Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden.
10. Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes.
11. Serve warm with one or both of the dipping sauces.