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Beer Battered Fried Asparagus with Spicy Garlic Aioli

At our favorite brewery, they have an appetizer of pale ale battered asparagus. After trying it, I was hooked! I love the tempora-like batter over the tender stalks. The key to the batter is to use a light colored ale; I happened to use an IPA. The dipping sauce is creamy, garlicy, and surprisingly light (thanks to the lemon). These are great for parties! Make sure to use tender, young stalks for best results. I served these as a side for an alternative to the typical french fry.

Spicy Garlic Aioli:
2 Rounded Tablespoons Mayonaise
1 Clove Garlic, Very Finely Minced
Pinch Salt
1/8 teaspoon Cayenne Pepper
Juice of 1/2 a Lemon

Combine all ingredients for the "aioli" and allow to sit for 1 hour in the refrigerator, covered.

Beer Battered Preparation:
1 Cup All-Purpose Flour
1 teaspoon Salt
1/2 teaspoon Baking Powder
3/4 Cup Beer
1/2 Cup Water

1. Combine the flour, salt, and baking powder.
2. Using a whisk, slowly add the beer and water while stirring constantly. You might have to add a little more water depending on the dryness of you flour. You want a pancake batter consistency.
3. Allow to sit for 10 minutes.

Making the Asparagus:
1. Preheat you fryer oil to 375 degrees. I use vegetable oil but you can use whatever flavorless oil you prefer.
2. Wash 1 pound of asparagus. Snap the stalks to remove the rigid portion of the stalks.
3. Dredge each stalk through the batter while holding on one end. Place immediately into you fryer and cook until golden brown. This goes really quickly, about 90 seconds to 2 minutes is all it takes. You will have to fry in batches as you do not want to drop the oil temperature too much. About 10 stalks at a time is all that I recommend in a deep fryer.
4. Remove to a paper towel lined plate or baking sheet.

Serve hot with you aioli for dipping.


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