Batter Fried Asparagus With Herb or Lemon Dipping Sauces

Feast Your Eyes!'s Note:

Fresh asparagus spears are dipped in a seasoned wine-batter and fried until crispy and golden brown. This is a perfect recipe to disguise vegetables for picky eaters. Serve them as a side dish, appetizer, or anytime snack with either one or both of the dipping sauces. COOK'S TIP: Keep this easy wine-batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 24 -30 fresh asparagus spears, washed and trimmed
• 1 cup all-purpose flour
• 1 egg, lightly beaten
• 2/3 cup dry white wine
• 1 tablespoon lemon zest
• 1 teaspoon onion powder
• 1/2 teaspoon celery salt
• kosher salt, to taste
• fresh ground black pepper, to taste
• cayenne pepper, to taste
• corn or vegetable oil

HERB DIPPING SAUCE

• 2 -3 tablespoons chopped herbs (chervil, tarragon, parsley and chives)
• 1/2 cup good quality mayonnaise

LEMON DIPPING SAUCE

• 1 teaspoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon white pepper
• 1/2 cup good quality mayonnaise

Directions:

1. After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels.
2. Place oven rack in the middle position; preheat oven to 200°F
3. In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour.
4. For the dipping sauces:.
5. HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve.
6. LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve
7. Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside.
8. Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK'S TIP: Remember to return the oil to 375°F between batches of asparagus.).
9. Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden.
10. Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes.
11. Serve warm with one or both of the dipping sauces.