Beer Battered Fried Asparagus with Spicy Garlic Aioli
By modernsoutherncook on December 09, 2012
At our favorite brewery, they have an appetizer of pale ale battered asparagus. After trying it, I was hooked! I love the tempora-like batter over the tender stalks. The key to the batter is to use a light colored ale; I happened to use an IPA. The dipping sauce is creamy, garlicy, and surprisingly light (thanks to the lemon). These are great for parties! Make sure to use tender, young stalks for best results. I served these as a side for an alternative to the typical french fry.
Check out my recipe at Modern Southern Cook.
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