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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beer Battered Asparagus w/Lemon Herbed Sauce Recipe

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This recipe for Beer Battered Asparagus w/Lemon Herbed Sauce is from Marcia's Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dipping Sauce:
½ cup mayonnaise
1 teaspoon fresh lemon juice
½ teaspoon finely grated lemon zest
¼ teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves
½ teaspoon roughly minced fresh rosemary leaves
Pinch of salt

Asparagus:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup beer
1 pound asparagus, trimmed
Vegetable oil, for frying
Directions:
Directions:
Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.

Asparagus: Heat oil in a heavy saucepan until it reaches 375º. Whisk together flour, salt, pepper, lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth. Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.

Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200º oven. Serve with sauce.

Serves 2-4
Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
You can substitute whatever herbs you want in place of thyme and rosemary.

 

 

 

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