Battered fried asparagus is a simple and delightful dish, perfect as an appetizer or side to bring the fresh flavors of spring to the table. If you’re looking for a different way to cook asparagus, battered fried asparagus is an excellent solution. In this recipe, asparagus is lightly blanched, then dipped in a simple batter made of all-purpose flour and cold beer. For those following a gluten-free diet, simply use rice flour and gluten-free beer to achieve a light and crispy fry without sacrificing flavor. The best time to enjoy battered fried asparagus is right after draining, still hot and fragrant, on its own or accompanied by a creamy ranch sauce or a classic hollandaise sauce. Their inviting texture and delicate taste make them perfect for starting a special meal, such as the Easter lunch, or enhancing a buffet of appetizers for aperitif. A quick and versatile preparation that highlights a seasonal vegetable with few ingredients and a surprising result.
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fried battered asparagus with beer a tasty recipe to cook asparagus also gluten-free il chicco di mais

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 3People
Cooking methods: Frying
Cuisine: Italian
Seasonality: Spring

210.78 Kcal

calories per serving

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Energy 210.78 (Kcal)
Carbohydrates 35.43 (g) of which sugars 3.29 (g)
Proteins 6.74 (g)
Fat 5.40 (g) of which saturated 0.88 (g)of which unsaturated 3.95 (g)
Fibers 2.85 (g)
Sodium 134.56 (mg)

Indicative values for a portion of 113 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Battered Asparagus

If you are celiac, you can prepare the gluten-free batter using fine rice flour and gluten-free beer.

14 oz asparagus
1 cup all-purpose flour (or gluten-free rice flour)
cup light beer (approximately; I used gluten-free beer)
1 pinch salt
to taste pepper
to taste peanut oil

Tools

1 Cutting Board
1 Knife
1 Steamer
1 Bowl
1 Hand Whisk
1 Frying Pan
Paper Towels

How to Prepare Battered Fried Asparagus

To prepare battered fried asparagus, start by cleaning the asparagus: remove the end of the stem where it snaps (1). Wash them carefully and steam them for 7-8 minutes. If you don’t have a steamer, you can boil them in boiling water for about 5 minutes. They should not be fully cooked, just slightly tender. Drain them and cut them in half (2).
Then prepare the batter: place the all-purpose flour (or rice flour) in a bowl, add a pinch of salt and a grind of pepper. Start pouring the beer (3) – it should be freshly opened and preferably very cold – while mixing continuously with a hand whisk (4).
You should obtain a homogeneous batter that isn’t too liquid (5). Depending on the type of flour used (I used rice flour), the amount of beer needed may vary slightly, but if by mistake you pour too much and the batter becomes too liquid, simply add a little more flour. Heat plenty of peanut oil in a frying pan, until it reaches a temperature of about 340°F. Dip the asparagus one at a time in the batter (6).
Shake them slightly to remove excess batter, then fry them a few at a time in the hot oil (7). Let the battered asparagus fry for 2 or 3 minutes until they are puffed up and golden. Then drain them and let them dry on a sheet of paper towels (8).
Serve the battered asparagus immediately, on their own or paired with some tasty sauces like hollandaise sauce, ranch sauce, or Greek yogurt sauce.