What it is:
They say everything is better fried, so why not asparagus too! This recipe turns the asparagus into a crunchy flavorful snack perfect for watching the game while enjoying a few beers, or for any informal get together.
For 12 servings
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
What you do:
1. Soak the asparagus in the buttermilk for 12-24 hours, but overnight is just as good. Remove the asparagus from the buttermilk but don’t rinse them off.
2. In a large, deep pot heat the oil until it reaches 350° F.
3. Thoroughly combine the egg yolks, beer, flour, cornmeal, salt, cayenne and black peppers in a bowl .
4. In a separate bowl whip or use an electric mixer to beat the egg whites until you can form stiff peaks with it.
5. Fold the whipped egg whites gently into the batter. Be careful to fold, because if you stir or are in any way too aggressive with it, the batter won’t be as airy as it should and the fry on the asparagus will be off.
6. Dip the asparagus spears in the batter, allowing for excess batter to drip off.
7. Slowly place the asparagus into the oil, one at a time, being careful not drop them in causing the hot oil to splash out. Do not overcrowd the pot, instead frying the asparagus in batches if you need to.
8. Fry the asparagus spears for 2-3 minutes, turning for an even fry, or until they are golden brown.
9. Carefully remove the spears from the oil and place on a plate or cookie sheet covered with paper towels to drain the excess oil.
10. Season with salt to taste while still hot.
11. Serve with your favorite dipping sauce and enjoy!