OK, I'll warn you right now, this is NOT the healthiest vegetable dish...pretty much far from it, but man did it taste great. It is a Paula Deen recipe, so hold on to your butter!I didn't necessarily want her version of the dipping sauce, so I used Guy Fieri's recipe for a Garlic Aioli - was that ever a hit....Paul & I love going to Carrabba's & getting their Zucchini Fries & Dipping Sauce - this was as close to that dipping sauce as I have ever gotten, it was zesty, garlicky & wonderful!
I paired this with pan cooked chicken.
Beer Battered Asparagus
Recipe courtesy of David Tutera/Paula's Party/Food Network.com
- 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
Heat oil in a heavy saucepan until it reaches 375 degrees F.
Whisk together flour, salt, pepper lemon & zest in a bowl. Add beer & whisk ingredients until smooth. Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil & fry until golden. Stir gently to prevent asparagus from sticking together.
Transfer to a baking sheet that has been lined with paper towels & keep warm in a preheated 200 degree F oven.
Garlic Aioli
Recipe courtesy of Guy Fieri/Food Network.com
- 1 cup mayonnaise
- 1/3 cup fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1 lemon, zested
- 4 tablespoons finely minced garlic - I pressed 4 cloves
- 1 tablespoon minced fresh tarragon leaves
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- Salt
In a food processor, combine all ingredients well. (I just whisked everything together) Refrigerate for 1 hour before serving.
2 comments:
Mmm - although it's unhealthy it does sound delicious!
This looks so good! I made beer battered pickles once and used some veggies with the leftover batter. It was all so good. You could beer batter anything.
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