BEER-BATTERED ASPARAGUS

Steps:

• In a deep pot or deep-fryer, heat about 2 inches deep of oil to about 375 F.
• Break off tough ends of asparagus. Wash and drain well.
• In a shallow plate, combine 1/4 cup of the flour and half of the salt, paprika, and pepper. Dredge asparagus in flour mixture to coat.
• In a bowl, combine 1 cup of flour and the remaining paprika, salt and pepper.
• Gradually add in beer and whisk until smooth. Dip asparagus in beer batter, a few pieces at a time, to fully coat.
• Deep-fry in hot oil, in batches, for about 2 to 3 minutes or until coating is golden brown and asparagus is tender yet crisp. Remove from oil and drain on paper towels. Serve with campfire sauce.
• HowToSection For the Campfire sauce Array