Best Beer Battered Asparagus Recipes

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BEER-BATTERED ASPARAGUS



Beer-Battered Asparagus image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 14

3/4 cup mayonnaise
3 tablespoons capers, drained
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1 clove garlic, minced
1/4 teaspoon hot sauce, such as Tabasco, optional
1 cup self-rising flour
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup beer, such as amber ale, at room temperature
Vegetable oil, for frying

Steps:

  • 1 pound slender asparagus, trimmed to 5-inch lengths, or a combination of 8 ounces asparagus and 8 ounces yellow or green zucchini, zucchini trimmed and cut on deep diagonal into 1/3-inch-thick slices, patted dry
  • For the sauce: Whisk the mayonnaise, capers, chives, tarragon, lemon juice, mustard, zest and garlic in a small bowl. Add 1/4 teaspoon hot sauce, or more, if desired. The sauce can be prepared 1 day ahead, covered and chilled.
  • For the asparagus: Whisk the flour, salt and pepper in a medium bowl. Whisk the beer into the flour mixture until smooth.
  • Pour enough vegetable oil into a heavy large wide saucepan to reach a depth of 3 inches. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 350 degrees F and 360 degrees F.
  • Coat the asparagus, in batches, in beer batter, allowing any excess batter to drip back into the bowl. Drop the asparagus, in batches, into the hot oil and fry until the batter is deep golden brown and asparagus are crisp-tender, 2 to 2 1/2 minutes per batch. Adjust the heat as needed to maintain the oil temperature. Transfer the asparagus using a slotted spoon to paper towels to drain.
  • Immediately mound the asparagus on a serving platter. Place the bowl of dipping sauce alongside and serve while the asparagus are still hot.

BEER BATTERED ASPARAGUS WITH A LEMON HERBED DIPPING SERVICE



Beer Battered Asparagus with a Lemon Herbed Dipping Service image

Provided by David Tutera

Time 22m

Yield 2 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves*
1/2 teaspoon roughly minced fresh rosemary leaves*
Pinch salt
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup beer
1 pound asparagus, trimmed
Vegetable oil, for frying

Steps:

  • Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
  • Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F.
  • Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
  • Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

BEER-BATTERED ASPARAGUS WITH GARLIC AIOLI



Beer-battered Asparagus with Garlic Aioli image

Provided by Guy Fieri

Categories     appetizer

Time P1DT21m

Yield 12 servings

Number Of Ingredients 21

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

Steps:

  • In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse.
  • 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.
  • In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.

BEER-BATTERED ASPARAGUS



Beer-Battered Asparagus image

Beer batter makes everything taste even better, including the first fresh shoots of springtime asparagus.

Provided by Inspired Taste

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1 teaspoon table salt
1 bottle or can (12 oz) dark beer, chilled
Vegetable oil for deep frying
1 bunch asparagus, trimmed, cut into 3-inch pieces
Coarse sea salt, if desired
1/2 lemon
2 tablespoons chopped fresh parsley

Steps:

  • In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.
  • In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip asparagus in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.
  • Squeeze lemon over fried asparagus; garnish with parsley. Serve warm.

Nutrition Facts : ServingSize 1 Serving

SUNNY'S BEER BATTERED MOROCCAN ASPARAGUS WITH DIP



Sunny's Beer Battered Moroccan Asparagus with Dip image

Provided by Sunny Anderson

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups flour
1 tablespoon Moroccan spice blend
Zest of 1 lemon
Kosher salt
12 ounces beer
1 bunch thin asparagus
Vegetable or peanut oil, for frying
Chilled Moroccan Spice Dip, recipe follows
1/2 cup mayonnaise
1/4 cup grated onion pulp, made with the biggest side of box grater
1/4 cup loosely packed chopped fresh parsley
2 tablespoons sour cream
2 tablespoons fresh lemon juice
2 teaspoons Moroccan spice blend
Kosher salt

Steps:

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

BEER BATTERED ASPARAGUS WITH A LEMON HERBED DIPPING SAUCE



Beer Battered Asparagus With a Lemon Herbed Dipping Sauce image

Recipe courtesy David Tutera, the famous wedding planner. You can substitute your favorite herbs for the rosemary and thyme.

Provided by cookiedog

Categories     Vegetable

Time 22m

Yield 2-4 serving(s)

Number Of Ingredients 14

1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leave
1/2 teaspoon roughly minced fresh rosemary leaf
1 pinch salt
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup beer
1 lb asparagus, trimmed
vegetable oil, for frying

Steps:

  • Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.
  • Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F.
  • Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.
  • Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
  • Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

Nutrition Facts : Calories 563.9, Fat 20.8, SaturatedFat 3.2, Cholesterol 15.3, Sodium 1696.6, Carbohydrate 77, Fiber 7, Sugar 7.1, Protein 13.2

BEER-BATTERED PROSCUITTO-WRAPPED ASPARAGUS APPETIZER



Beer-Battered Proscuitto-Wrapped Asparagus Appetizer image

This incredibly easy asparagus appetizer is a huge hit. Who doesn't love proscuitto and frying? Serve as-is, or create a hollandaise sauce or any sauce of your choosing.

Provided by pologirl1380

Time 35m

Yield 10

Number Of Ingredients 7

1 pound fresh asparagus, trimmed
½ pound thinly sliced prosciutto
1 ½ cups vegetable oil for frying, or more as needed
1 ½ cups beer
1 cup all-purpose flour
1 large egg, beaten
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add asparagus; parboil for about 30 seconds for thin spears and up to 3 minutes for thick spears. Drain and immediately transfer to a bowl of ice water to cool and stop the cooking. Drain again and pat dry.
  • Heat about 2 inches oil in a deep-sided pot over medium-high heat to 350 degrees F (175 degrees C).
  • Lay 2 to 3 slices of prosciutto next to each other, slightly overlapping. Place an asparagus spear on top and roll up in the prosciutto. Repeat until all spears are rolled.
  • Mix beer, flour, egg, salt, and pepper together in a shallow bowl. Dip wrapped spears in the batter and place several at a time in the hot oil. Cook for 2 to 3 minutes, then flip and cook for 2 to 3 minutes on the other side. Remove to a paper towel-lined plate to catch the excess oil. Continue frying the remaining spears.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 12.7 g, Cholesterol 38.6 mg, Fat 11.2 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 3.4 g, Sodium 448.6 mg, Sugar 0.9 g

FRIED BEER BATTERED ASPARAGUS WITH PARMESAN CHEESE



Fried Beer Battered Asparagus with Parmesan Cheese image

I got this from a friend who knew I enjoyed unique easy prepared foods. Not only is this easy, it is so good! It's also one of those that will start a conversation during a party leaving your guest asking for more PLEASE! So start up your fryers and get your party started and ENJOY!

Provided by Janet VanDerlinden

Categories     Other Appetizers

Number Of Ingredients 4

fresh asparagus
any store bought beer batter mix, or your favorite batter mix will do
beer
parmesan cheese

Steps:

  • 1. Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp.
  • 2. Start your fryer *I use vegetable oil.
  • 3. In a shallow dish, whisk together beer batter according to instuctions on package/box. *I use any beer on hand, usually Bud light.
  • 4. Dip asparagus in batter; pick asparagus up one at a time from ends to place in fryer. Fry asparagus for 4 to 5 minutes or until golden brown. Drain on paper towel adding grated parmesan cheese. *Feel free to spice it up with Tony Chachere's Seasoning. Enjoy! =D

BEER BATTERED ASPARAGUS



BEER BATTERED ASPARAGUS image

Categories     Appetizer     Fry

Yield 3 servings

Number Of Ingredients 16

Lemon Herbed Dipping Sauce
1/4 cup mayonnaise
1/4 cup milk
1 teaspoon fresh lime juice
1/8 teaspoon black pepper
1/8 teaspoon Pinch salt
1/2 teaspoon hidden valley ranch buttermilk ranch
Beer Battered Asparagus:
1/2 cup tempura
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely grated lemon zest
1/2 cup beer
1/4 cup parmesan
1/2 pound asparagus, trimmed
Peanut oil for frying

Steps:

  • Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve. Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F. Whisk together flour, salt, pepper, lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Soak asparagus in parmesan then batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together. Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

BEER-BATTERED ASPARAGUS



Beer-Battered Asparagus image

Serve this simple snack with a lemon dipping sauce for your next game day.

Categories     Beer     Appetizer     Fry     Vegetarian     Quick & Easy     Asparagus     Gourmet     snack     snack week     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 3# fish chunks 4-6 people

Number Of Ingredients 15

For lemon dipping sauce
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon black pepper
For asparagus
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon finely grated fresh lemon zest
1/4 teaspoon black pepper
1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
About 4 cups vegetable oil
1 lb medium asparagus, trimmed and cut into 3-inch pieces
Special Equipment
a deep-fat thermometer

Steps:

  • Make dipping sauce:
  • Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.
  • Make batter and fry asparagus:
  • Put oven rack in middle position and preheat oven to 200°F.
  • Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.
  • Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer.
  • Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.

BEER-BATTERED ASPARAGUS



Beer-Battered Asparagus image

Beer-Battered Asparagus with a golden and crisp beer batter. Crunchy and delicious with a campfire dipping sauce, this appetizer is a sure party hit!

Provided by @MakeItYours

Number Of Ingredients 9

1 pound asparagus
1 1/4 cups flour
1 cup lager beer
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon pepper
oil
1/4 cup barbecue sauce
1/2 cup ranch dressing

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

BEER-BATTERED ASPARAGUS WITH GARLIC AIOLI



Beer-battered Asparagus with Garlic Aioli image

Get this all-star, easy-to-follow Beer-battered Asparagus with Garlic Aioli recipe from Guy Fieri

Provided by @MakeItYours

Number Of Ingredients 21

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

Steps:

  • In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse.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.
  • Garlic Aioli:
  • In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.Yield: 1 cup

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