Cut zucchini into ½ inch slices. Cut ends of asparagus off. Place in shallow dish and coat with buttermilk. Cover and refrigerate for 24 hours.
In a large mixing bowl combine eggs, beer, flour, cornmeal, salt, cayenne and black pepper.
Heat oil in deep skillet to 350°. Dip asparagus spears and zucchini slices one-by-one into the batter and place in hot oil. Fry for 1-3 minutes. Fry in batches and do not overcrowd skillet. black pepper.
After frying, place on paper towels. When all are finished, serve immediately with a side of aioli and ranch dressing.