Best Beer Battered Asparagus With Garlic Aioli Recipes

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BEER-BATTERED ASPARAGUS



Beer-Battered Asparagus image

Beer batter makes everything taste even better, including the first fresh shoots of springtime asparagus.

Provided by Inspired Taste

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1 teaspoon table salt
1 bottle or can (12 oz) dark beer, chilled
Vegetable oil for deep frying
1 bunch asparagus, trimmed, cut into 3-inch pieces
Coarse sea salt, if desired
1/2 lemon
2 tablespoons chopped fresh parsley

Steps:

  • In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.
  • In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip asparagus in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
  • Squeeze lemon over fried asparagus; garnish with parsley. Serve warm.

Nutrition Facts : ServingSize 1 Serving

BEER-BATTERED ASPARAGUS



Beer-Battered Asparagus image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 14

3/4 cup mayonnaise
3 tablespoons capers, drained
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1 clove garlic, minced
1/4 teaspoon hot sauce, such as Tabasco, optional
1 cup self-rising flour
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup beer, such as amber ale, at room temperature
Vegetable oil, for frying

Steps:

  • 1 pound slender asparagus, trimmed to 5-inch lengths, or a combination of 8 ounces asparagus and 8 ounces yellow or green zucchini, zucchini trimmed and cut on deep diagonal into 1/3-inch-thick slices, patted dry
  • For the sauce: Whisk the mayonnaise, capers, chives, tarragon, lemon juice, mustard, zest and garlic in a small bowl. Add 1/4 teaspoon hot sauce, or more, if desired. The sauce can be prepared 1 day ahead, covered and chilled.
  • For the asparagus: Whisk the flour, salt and pepper in a medium bowl. Whisk the beer into the flour mixture until smooth.
  • Pour enough vegetable oil into a heavy large wide saucepan to reach a depth of 3 inches. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 350 degrees F and 360 degrees F.
  • Coat the asparagus, in batches, in beer batter, allowing any excess batter to drip back into the bowl. Drop the asparagus, in batches, into the hot oil and fry until the batter is deep golden brown and asparagus are crisp-tender, 2 to 2 1/2 minutes per batch. Adjust the heat as needed to maintain the oil temperature. Transfer the asparagus using a slotted spoon to paper towels to drain.
  • Immediately mound the asparagus on a serving platter. Place the bowl of dipping sauce alongside and serve while the asparagus are still hot.

SUNNY'S BEER BATTERED MOROCCAN ASPARAGUS WITH DIP



Sunny's Beer Battered Moroccan Asparagus with Dip image

Provided by Sunny Anderson

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups flour
1 tablespoon Moroccan spice blend
Zest of 1 lemon
Kosher salt
12 ounces beer
1 bunch thin asparagus
Vegetable or peanut oil, for frying
Chilled Moroccan Spice Dip, recipe follows
1/2 cup mayonnaise
1/4 cup grated onion pulp, made with the biggest side of box grater
1/4 cup loosely packed chopped fresh parsley
2 tablespoons sour cream
2 tablespoons fresh lemon juice
2 teaspoons Moroccan spice blend
Kosher salt

Steps:

  • Add 1 cup of the flour to each baking dish. Set one aside for your dredging station. In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk. Slowly stir in the beer until the batter thickens to a pancake consistency. If there is a sip of beer leftover, don't waste it, drink it! Rest the batter for 5 minutes.
  • Fill a large pot 3- to 4-inches deep with oil and heat until a deep-fry thermometer reaches 350 degrees F. To fry, first dredge the asparagus in the flour, then shake off lightly and run through the batter. Immediately and gently lower the asparagus into the oil. Fry until the batter is golden brown, about 5 minutes. Cook in batches to avoid overloading the pot, which reduces the overall temperature of the oil. Remove to a paper-towel-lined plate and sprinkle with salt. Repeat for the remaining asparagus. Serve warm with the chilled Moroccan Spice Dip.
  • In a medium bowl stir together the mayonnaise, onion pulp, parsley, sour cream, lemon juice and spice blend. Taste the dip and season with a pinch of salt, if needed. Refrigerate until ready to serve.

ASPARAGUS WITH ROASTED-GARLIC AïOLI



Asparagus with Roasted-Garlic Aïoli image

Categories     Garlic     Herb     Vegetable     Roast     Vegetarian     Gourmet

Yield Makes 8 (hors d'oeuvre) servings

Number Of Ingredients 8

2 medium heads garlic, left whole
1 tablespoon olive oil
1 1/2 cups mayonnaise
2 teaspoons apple-cider vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt
3 tablespoons chopped fresh chives
2 lb medium asparagus, trimmed

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
  • Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
  • Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

BEER BATTERED ASPARAGUS WITH A LEMON HERBED DIPPING SERVICE



Beer Battered Asparagus with a Lemon Herbed Dipping Service image

Provided by David Tutera

Time 22m

Yield 2 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves*
1/2 teaspoon roughly minced fresh rosemary leaves*
Pinch salt
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

Steps:

  • Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
  • Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F.
  • 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 200 degree F oven.

BEER-BATTERED ASPARAGUS



Beer-Battered Asparagus image

Serve this simple snack with a lemon dipping sauce for your next game day.

Categories     Beer     Appetizer     Fry     Vegetarian     Quick & Easy     Asparagus     Gourmet     snack     snack week     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 15

For lemon dipping sauce
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon black pepper
For asparagus
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon finely grated fresh lemon zest
1/4 teaspoon black pepper
1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
About 4 cups vegetable oil
1 lb medium asparagus, trimmed and cut into 3-inch pieces
Special Equipment
a deep-fat thermometer

Steps:

  • Make dipping sauce:
  • Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.
  • Make batter and fry asparagus:
  • Put oven rack in middle position and preheat oven to 200°F.
  • Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.
  • Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer.
  • Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.

FRIED ASPARAGUS



Fried Asparagus image

This battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. -Lori Kimble, Montgomery, Alabama

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup cornstarch
1-1/4 teaspoons salt
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 cup beer or nonalcoholic beer
3 large egg whites
2-1/2 pounds fresh asparagus, trimmed
Oil for deep-fat frying
Ranch salad dressing

Steps:

  • In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.

Nutrition Facts : Calories 70 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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