A fantastic way to eat your veggies...

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.


Joelen said...

Mmm - although it's unhealthy it does sound delicious!

Rachel said...

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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