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1
Special equipment: two 8-by-8-inch baking dishes
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2
Add 1 cup of the flour to each baking dish.
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3
Set one aside for your dredging station.
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4
In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk.
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5
Slowly stir in the beer until the batter thickens to a pancake consistency.
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6
If there is a sip of beer leftover, don't waste it, drink it!
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7
Rest the batter for 5 minutes.
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8
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.
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9
Immediately and gently lower the asparagus into the oil.
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10
Fry until the batter is golden brown, about 5 minutes.
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11
Cook in batches to avoid overloading the pot, which reduces the overall temperature of the oil.
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12
Remove to a paper-towel-lined plate and sprinkle with salt.
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13
Repeat for the remaining asparagus.
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14
Serve warm with the chilled Moroccan Spice Dip.
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15
In a medium bowl stir together the mayonnaise, onion pulp, parsley, sour cream, lemon juice and spice blend.
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16
Taste the dip and season with a pinch of salt, if needed.
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17
Refrigerate until ready to serve.
