Deep-Fried Asparagus Recipe

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  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4 servings
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This recipe from "Asparagus All Ways...Always" (Celestial Arts) for deep-fried asparagus is just one way these spring veggies are served at the Stockton Asparagus festival (now known as the San Joaquin Asparagus Festival ) held annually in April.

The recipe is simple. Fresh asparagus spears are dipped in a beer batter and deep-fried for a delightful change of pace. Large, thick spears are usually deep-fried at the festival, but some prefer thinner stalks, so the choice is yours. Just remember, that the frying time for thinner spears will be shorter. Keep this easy beer-batter recipe on hand to use with other vegetables as well as seafood and chicken tenders. 

What You'll Need

  • 1/2 cup cornstarch
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 large egg whites
  • 2/3 cup beer (cold, flat)
  • 3 pounds asparagus (2 cups, raw, whole, cleaned and tough white end removed)
  • 3 to 4 cups peanut oil (or amount needed for frying)

How to Make It

  1. In a deep skillet or deep fryer, heat at least 2 inches of peanut oil (or whatever the manufacturer recommends for a deep fryer) to 350 degrees.
  2. In an oblong shallow bowl (one that will accommodate the full length of the asparagus spears), whisk together 1/2 cup cornstarch, 3/4 cup all-purpose flour, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon white pepper, 1/2 teaspoon celery salt, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 2 large egg whites, and 2/3 cup cold flat beer until well blended.
  1. Dip asparagus spears, one at a time, in the batter and immediately drop them into the hot oil.
  2. Deep fry for 2 minutes or until golden brown. Turning shouldn't be necessary.
  3. Drain on paper towels and eat while still warm.

Recipe Source: "Asparagus All Ways...Always" by Stockton Asparagus Festival (Celestial Arts Publishing). Reprinted with permission.