Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 first-course servings

　　

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

　　

Make dipping sauce:

Step 1

Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.

　　

Make batter and fry asparagus:

Step 2

Put oven rack in middle position and preheat oven to 200°F.

　　

Step 3

Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.

　　

Step 4

Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer.

　　

Step 5

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.

　　Cooks' note:

　　Asparagus can be kept warm in oven up to 30 minutes.