We love asparagus. We eat it often. But this was the first time we battered and fried it. The result? A light, crispy and deliciously fantastic snack!
1/4 cup cornstarch
2/3 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 egg
1 cup beer (I like Dales Pale Ale)
1 lb. raw asparagus spears
peanut or canola oil (enough to cover bottom of small fry pan)
Mix all ingredients except asparagus in a bowl with wire whisk until well blended. Dip asparagus individually in the batter and deep- fry them in at least 2 inches of oil for about 2 minutes or until golden brown. Drain on paper towels. Eat hot.
Serving Suggestions: Sprinkle finely grated Parmesan cheese on top and/or dip them in a sauce of one part Djon mustard and one part crème fraiche.
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