Beer-Battered Asparagus

Beer batter makes everything taste even better, including the first fresh shoots of springtime asparagus. MORE + LESS -

Inspired Taste

May 15, 2012

cups Gold Medal™ all-purpose flour

teaspoons baking powder

teaspoon table salt

bottle or can (12 oz) dark beer, chilled

Vegetable oil for deep frying

bunch asparagus, trimmed, cut into 3-inch pieces

Coarse sea salt, if desired

1/2

lemon

tablespoons chopped fresh parsley

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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.

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