Beer Battered Asparagus with Lemon Herb Dipping Sauce

Producing 1 pound of feedlot steak results in the loss of 35 pounds of topsoil. It takes 200 to 1,000 years to form 1 inch of topsoil.

I made this a few months ago from a recipe I found on Pinterest, and it was delicious.  Now you can make this with a deep fryer, but I made it a skillet.

Ingredients

  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • lemon zest from one lemon
  • 1 can beer
  • 1 bunch washed and trimmed asparagus
  • vegetable oil
  1. Heat the oil, it will be ready when it starts to ripple.
  2. To make the batter whisk the flour, salt, pepper, and lemon zest. After it is mixed add the beer.
  3. Dip the asparagus in the batter, then place in the hot oil.  Fry until golden brown.
  4. To keep them warm if you are using a small skillet you can place the fried asparagus on a lined cookie sheet in the oven at 200 while you fry the rest.

Lemon Herb Dipping Sauce

  • 1/2 cup mayonnaise
  • juice from 1/2 a lemon
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary leaves
  • pinch of salt

photo-1 photo-12 photo-11

Advertisements
Tagged , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: