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1
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
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2
For the sauce: Whisk the mayonnaise, capers, chives, tarragon, lemon juice, mustard, zest and garlic in a small bowl.
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3
Add 1/4 teaspoon hot sauce, or more, if desired.
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4
The sauce can be prepared 1 day ahead, covered and chilled.
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5
For the asparagus: Whisk the flour, salt and pepper in a medium bowl.
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6
Whisk the beer into the flour mixture until smooth.
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7
Pour enough vegetable oil into a heavy large wide saucepan to reach a depth of 3 inches.
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8
Attach a deep-fry thermometer to the side of the saucepan.
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9
Heat the oil over medium-high heat until the temperature registers between 350 degrees F and 360 degrees F.
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10
Coat the asparagus, in batches, in beer batter, allowing any excess batter to drip back into the bowl.
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11
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.
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12
Adjust the heat as needed to maintain the oil temperature.
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13
Transfer the asparagus using a slotted spoon to paper towels to drain.
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14
Immediately mound the asparagus on a serving platter.
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15
Place the bowl of dipping sauce alongside and serve while the asparagus are still hot.
