Ingredients: |
Ingredients: • 1 bunch medium asparagus, ends trimmed • 2 cups buttermilk • 2 eggs, separated • 3/4 cup beer, lager or pale ale • 3/4 cup all-purpose flour • 3/4 cup white cornmeal • 1 teaspoon salt • 1/2 teaspoon cayenne pepper • 1/2 teaspoon black pepper • 4 cups peanut oil • Sea salt • Garlic Aioli, recipe follows
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Directions: |
Directions:Directions In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse. In a large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne pepper and black pepper. In large deep sided pot, heat oil to 350 degrees F. Meanwhile, in a large clean bowl with an electric mixer, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter mixture. Dip spears, 1 at a time into batter, then carefully lay in oil. Do not overcrowd pan. Fry in batches, if necessary. Fry for 2 to 3 minutes, turning the spears with tongs to ensure even cooking. Drain on a paper towel-lined plate. Sprinkle with sea salt, to taste. Serve immediately with Aioli. Garlic Aioli: • 1 cup mayonnaise • 1/3 cup fresh lemon juice • 1/2 tablespoon Dijon mustard • 1 lemon, zested • 4 tablespoons finely minced garlic • 1 tablespoon minced fresh tarragon leaves • 1/4 teaspoon black pepper • 1/8 teaspoon cayenne pepper • Salt In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving. Yield: 1 cup |