My husband and I own a business in the beautiful Kennebecasis Valley. I love trying new recipes and cooking for other people. When eating out I enjoy everything from a good hamburger to a great Thai dish.
Angela Archer
From Saint John NB, CA
Member Since Jan, 2014
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Chinese 2
Recipe for Beer-battered Asparagus with Garlic Aioli

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:

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


Preparation Method

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.

Recent Recipe Reviews

Angela ArcherAngela Archer : Feb 12, 2014 – I think a cast iron pan would work fine just make sure your oil is hot

Julie  O'ConnorJulie O'Connor : Feb 01, 2014 – I can't wait to try this Angela! Do you think a cast iron skillet will do? Or would you suggest a deeper pot?

Beer-battered Asparagus with Garlic Aioli
Prepration Time: 00 hrs 15 mins
Cook Time: 00 hrs 5 mins
Serves: 4 Persons
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