Beer-battered Asparagus with Garlic Aioli (Guy Fieri) |
|
 |
Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 12 |
|
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 |
Directions:
1. In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse.
2. In a large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne pepper and black pepper. 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. Gently fold beaten egg whites into batter mixture. Dip spears, 1 at a time into batter, then carefully lay in oil. Do not overcrowd pan. Fry in batches, if necessary. Fry for 2 to 3 minutes, turning the spears with tongs to ensure even cooking. Drain on a paper towel-lined plate. Sprinkle with sea salt, to taste. Serve immediately with Aioli.
3. Garlic Aioli:
4. In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.
5. Yield: 1 cup
|
|