Beer battered asparagus with lemon herb dipping service

Beer battered asparagus with lemon herb dipping service
  • For the lemon herb dipping service
  • 125ml mayonnaise
  • 5ml fresh lemon juice
  • 1g finely grated lemon zest
  • 1/4 tsp black pepper
  • 1g roughly chopped fresh thyme leaves*
  • 1/2g roughly minced fresh rosemary leaves*
  • Pinch salt
  • For the beer battered asparagus
  • 140g plain flour
  • 1 tsp salt
  • 1 tsp pepper
  • 6g finely grated lemon zest
  • 250ml beer
  • 500g asparagus, trimmed
  • Vegetable oil, for frying
Lemon herb dipping service:

Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.

Beer battered asparagus:

1) Heat oil in a heavy saucepan until it reaches 190C.

2) Whisk together flour, salt, pepper and lemon 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.

3) Transfer to a paper towel-lined baking sheet and keep warm in a preheated 100C oven.

*Cook's note: Other herbs may be substituted

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