Jane Windham’s Fried Asparagus with Spicy Dipping Sauce
For several months, we’ve been getting lots of asparagus from the garden and I have made this dish several times. Yes, I know. It’s deep fried.
But we have to indulge ourselves occasionally, right?
This crispy, crunchy fried asparagus with a spicy dipping sauce is superb! Even folks who say they don’t like asparagus will love this!
First, you are going to need about a pound of fresh asparagus. Remove the woody ends of each stalk by bending it gently. It will naturally snap at the place where the woodiness begins.
Luckily, you don’t have to have a garden full of asparagus growing to make this recipe. It’s readily available year round.
1 pound asparagus
washed and snapped
1 1/4 cup all purpose flour
1 cup beer
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
oil for deep fat frying
For the sauce:
3/4 cup mayonnaise
3-4 drops hot sauce such
Wash and drain the aspara-gus but leave damp.
Add 2 inches of frying oil to a dutch oven or cast iron skillet and heat to 350 degrees.
In a shallow plate, combine 1/4 cup flour and 1/2 teaspoon each of paprika, salt, and pepper.
In an oblong container, combine 1 cup flour and the rest of the spices.
Whisk in 1 cup beer.
Dredge the damp asparagus in the dry flour mixture to coat.
Dip the coated asparagus in the beer batter.
Drop the battered asparagus spears into the hot oil one at a time.
Deep fry 2-3 minutes turning after 1 minute.
Remove from the hot oil and drain on paper towels.
Repeat process until all the asparagus has been fried.
To make the sauce:
Mix together the mayonnaise and the hot sauce.
Serve as an appetizer or as a side dish.
The dipping sauce can be made in advance and refrigerated.
I use avocado oil for frying because of its high smoke point. Peanut oil works well, too.