The fried battered asparagus is a simple and tasty preparation, perfect as an appetizer or side dish to bring the fresh flavors of spring to the table. If you’re looking for a different way to cook asparagus, fried battered asparagus is a great solution. In this recipe, the 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 a gluten-free beer to achieve a light and crispy fry without sacrificing taste. Fried battered asparagus is best enjoyed right after draining, still hot and fragrant, either on its own or accompanied by a creamy ranch sauce or a classic hollandaise sauce. Their inviting texture and delicate flavor make them perfect to kick off a special meal, such as Easter lunch, or to enrich a buffet of appetizers for an aperitif. A quick and versatile preparation that enhances a seasonal vegetable with a few ingredients and surprising results.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring
- 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)
- 1/3 cup light beer (approx; I used gluten-free beer)
- 1 pinch salt
- to taste pepper
- as needed peanut oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Steamer
- 1 Bowl
- 1 Whisk
- 1 Frying Pan
- Absorbent Paper
How to Make Battered Fried Asparagus
To prepare fried battered asparagus, start by cleaning the asparagus: remove the bottom part of the stem, at the point where it breaks (1). Wash them thoroughly 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 tender. Drain and cut them in half (2).
Then prepare the batter: put the all-purpose flour (or rice flour), a pinch of salt, and a grind of pepper in a bowl. Start pouring the beer (3) – it should be freshly opened and preferably very cold – while mixing with a whisk (4).
You should obtain a smooth batter that’s not too runny (5). Depending on the type of flour used (I used rice flour), the amount of beer needed may vary slightly, but if you accidentally pour too much and the batter becomes too liquid, simply add a little more flour. Heat plenty of peanut oil in a pan until it reaches about 340°F. Dip the asparagus one at a time into the batter (6).
Shake them gently to remove excess batter, then plunge them a few at a time into the hot oil (7). Let the battered asparagus fry for 2 or 3 minutes until they are puffy and golden brown. Then drain them and let them dry on a sheet of absorbent paper (8).
Serve the battered asparagus immediately, on their own or accompanied by some tasty sauce like hollandaise sauce, ranch sauce, or Greek yogurt sauce.
Storage
Fried asparagus should be served freshly made, but if you have leftovers, you can store them in the refrigerator for a couple of days.
FAQ (Questions and Answers)
Can I make the batter without beer?
Yes, if you do not want to use beer, you can replace it with very fizzy and very cold water.
