Beer-battered asparagus with avocado mayonnaise is a great starter or side. Golden and crispy, the batter is delicious with fresh asparagus. The richness of the avocado mayonnaise is the perfect dipping sauce.
Beer-battered asparagus with avocado mayonnaise
- 20 asparagus spears
- oil, for deep-frying
- 1 egg
- 125ml (½ cup) beer
- 90g (¾ cup) cake flour
- a pinch of salt
- a pinch of cayenne pepper
- Maldon Sea Salt, to taste
- 125ml (½ cup) good quality mayonnaise
- 1 avocado, peeled
- a squeeze of lemon juice
- 15ml (1 tbsp) chives, chopped
- salt and freshly ground black pepper, to taste
- microgreens, to serve
Bring a pot of salted water to a boil. Blanch the asparagus for 10 seconds, refresh in cold water and drain on paper towel to remove the moisture.
Heat the oil for deep-frying.
For the batter, whisk the egg and beer together. Whisk in the flour, salt and cayenne pepper.
Use tongs to dip the asparagus in the batter and then carefully drop into the warm oil. Fry until golden and crisp, 30 seconds – 1 minute. Drain the asparagus on paper towel and sprinkle with Maldon Sea Salt.
For the mayonnaise, blend the mayo, avocado and lemon juice together until smooth. Stir in the chopped chives and season to taste.
Serve the warm asparagus with avocado mayonnaise on the side and sprinkled with microgreens.