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At our favorite brewery, they have an appetizer of pale ale battered asparagus. After trying it, I was hooked! I love the tempura-like batter over the tender stalks. The key to the batter is to use a light colored ale; I happened to use an IPA. The dipping sauce is creamy, garlicy, and surprisingly light (thanks to the lemon). These are great for parties! Make sure to use tender, young stalks for best results.
Combine all ingredients for the aioli and allow to sit for 1 hour in the refrigerator, covered.
For the beer batter:
1. Combine the flour, salt, and baking powder.
2. Using a whisk, slowly add the beer and water while stirring constantly. You might have to add a little more water depending on the dryness of your flour. You want a pancake-batter consistency.
3. Allow to sit for 10 minutes.
For the asparagus:
1. Preheat fryer oil to 375ºF. I use vegetable oil but you can use whatever flavorless oil you prefer.
2. Wash asparagus. Snap the stalks to remove the rigid portion of the stalks.
3. Dredge each stalk through the batter while holding one end. Place immediately into the fryer and cook until golden brown. This goes really quickly, about 90 seconds to 2 minutes is all it takes. You will have to fry in batches as you do not want the oil temperature to drop too much. About 10 stalks at a time is all that I recommend in a deep fryer.
4. Remove to a paper towel-lined plate or baking sheet.
Serve hot with aioli for dipping.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!