Beer-Battered Asparagus

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Beer-Battered Asparagus
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Beer batter makes everything taste even better, including the first fresh shoots of springtime asparagus.
By Inspired Taste
Created May 15, 2012


  • 2 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon table salt
  • 1 bottle or can (12 oz) dark beer, chilled
  • Vegetable oil for deep frying
  • 1 bunch asparagus, trimmed, cut into 3-inch pieces
  • Coarse sea salt, if desired
  • 1/2 lemon
  • 2 tablespoons chopped fresh parsley
Make With
Make With
Gold Medal Flour


  • 1
    In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.
  • 2
    In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip asparagus in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
  • 3
    Squeeze lemon over fried asparagus; garnish with parsley. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a nonalcoholic version, replace the beer with club soda or seltzer water.
  • tip 2
    If you’d like a dipping sauce for the asparagus, serve it alongside ranch dressing or mayonnaise mixed with lemon juice.


Nutrition Facts are not available for this recipe
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