Beer-battered Asparagus with Garlic Aioli Recipe

Name: Beer-battered Asparagus with Garlic Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Sea salt; Garlic Aioli, recipe follows; 1 cup mayonnaise; 1/3 cup fresh lemon juice; 1/2 tablespoon Dijon mustard; 1 lemon, zested; 4 tablespoons finely minced garlic; 1 tablespoon minced fresh tarragon leaves; 1/4 teaspoon black pepper; 1/8 teaspoon cayenne pepper; Salt

Servings: persons

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
Sea salt
Garlic Aioli, recipe follows
1 cup mayonnaise
1/3 cup fresh lemon juice
1/2 tablespoon Dijon mustard
1 lemon, zested
4 tablespoons finely minced garlic
1 tablespoon minced fresh tarragon leaves
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Salt

1
In shallow pan, soak asparagus in buttermilk 12 to 24 hours.
2
Remove from buttermilk, but do not rinse.
3
In a large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne pepper and black pepper.
4
In large deep sided pot, heat oil to 350 degrees F. Meanwhile, in a large clean bowl with an electric mixer, beat egg whites to stiff peaks.
5
Gently fold beaten egg whites into batter mixture.
6
Dip spears, 1 at a time into batter, then carefully lay in oil.
7
Do not overcrowd pan.
8
Fry in batches, if necessary.
9
Fry for 2 to 3 minutes, turning the spears with tongs to ensure even cooking.
10
Drain on a paper towel-lined plate.
11
Sprinkle with sea salt, to taste.
12
Serve immediately with Aioli.
13
In a food processor, combine all ingredients well.
14
Refrigerate for 1 hour before serving.

2817

kcal

Calories

260

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 bunch medium asparagus, ends trimmed, 2 cups buttermilk, 2 eggs, separated, 3/4 cup beer, lager or pale ale, and more.

Yes, Beer-battered Asparagus with Garlic Aioli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beer-battered Asparagus with Garlic Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions