Thursday, August 18, 2011

Beer-battered Asparagus with Garlic Aioli




Last night I got a wild hair to just make appetizers for dinner. I had mentioned the things I wanted to make to Kevin and he agreed they sounded good and he was looking forward to our "party" menu. We don't entertain much, but I would like to learn more than just your basic "nibbles". I like to be different, what can I say. I also seem to like to frustrate myself and Kevin. The food last night was good but somehow we made it waaaaaaaaay more work I think than it should have been!

The funny thing was I pulled my same old "boo boo" the first time I wanted to make this recipe. I didn't check the TOTAL time and just looked at the cook/prep time (someday I will learn). When I pulled everything out to make it I FINALLY read the whole thing and saw 24 hours inactive....WHAT.....I read it closer......yup...ggrrrrrrrr you have to soak the asparagus in buttermilk for 12 to 24 hours. Back in the fridge they went in their little buttermilk bath and I was left to scramble around to rearrange my menu.

Now, the asparagus has marinated in the buttermilk long enough and I get all of my ingredients out for the meal. I made Mini Beef Wellingtons (that recipe will be posted soon) and the Beer-Battered Asparagus. Between the two recipes it should have taken about an hour if you go by the times listed on the recipes....HA....ummm 2 hours later we were sitting down to eat. Kevin was mumbling as I prepared all of this because I used a ton of dishes while I cooked too (when he isn't my sous chef he is the dishwasher). But he helped me with some of the prep and once things got going they were OK.

Now, our opinion on this recipe? It was interesting, definitely different, the aoili was so yummy. I had a hard time getting the batter to stay on the asparagus so we had a few "naked" fried asparagus spears. So in my mind, and Kevin agrees, it is tasty and if you can figure out the batter issue it would be great. I am stubborn, I will figure this out!


Beer-battered Asparagus with Garlic Aioli

1 bunch medium asparagus, ends trimmed
2 cups buttermilk
2 eggs, separated 
3/4 cup beer, lager, or pale ale
3/4 cup all-purpose flour
3/4 white cornmeal
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
4 cups peanut oil
Sea salt (I used Kosher )
Garlic Aioli, recipe follows


In a shallow pan soak the asparagus in buttermilk for 12 to 24 hours. Drain but do not rinse.

Combine well the egg yolk, beer, flour, cornmeal, salt, cayenne, and black pepper. In a large deeo sided pot heat the oil to 350degrees F. Meanwhile in a large clean bowl, beat the egg whites with an electric mixer to stiff peaks. Gently fold egg whites into batter mixture. Dip the spears one at a time into batter mixture and lay in the oil, being careful not to overcrowd pan. Fry in batches, if necessary. Fry 2 to 3 minutes, turning spears with tongs to ensure even cooking. Drain on paper towel lined plate. Sprinkle with sea salt to taste, serve immediately with the aioli.

Garlic Aioli:

1 cup mayonnaise
1/3 cup fresh lemon juice
1/2 tablespoon Dijon mustard
1 lemon, zested
4 tablespoons finely minced garlic
1 tablespoon minced fresh tarragon leaves
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Salt


In a food processor, combine all ingredients, refrigerate for 1 hour before serving.

Recipe courtesy Guy Fieri



15 comments:

  1. This looks so yummy! I can't wait to try it! I'm a new follower from the Monday Mingle. Such a cute site! Would love a follow back!

    http://willandmaryfrances.blogspot.com

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  2. Great to have you here!! I hope you find recipes you like and you are more than welcome to suggest anything you would like me to try out.

    On my way to your blog.....

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  3. Great appetizer, but what does soaking them in butter milk do for the asparagus.

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  4. Yummo! I love Asparagus and I love aoili!!! I'm a new follower from Monday Mingle Blog Hop:) I love food too!!

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  5. Frank, the calcium in buttermilk triggers “aging” enzymes within muscle and connective tissues. So I am assuming that it helps to soften the skin of the asparagus a bit and probably helps add some of that tangy buttermilk flavor.

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  6. FoodMuster I am glad you came over. This is a great recipe for a party or just when you want something other than "regular" veggies. It is great to have you here in my kitchen!!

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  7. OH BOY... Thank you so much for sharing... This is incredible! Love the idea of beer battered anything, and the aioli is over the top!

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  8. These look delicious--I wish I wasn't such a dunce at frying. :)

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  9. Thanks they really are so good and the aioli is something I will use for other things as well.

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  10. Hey Bobbi, just wanted to let you know I made this yesterday (aioli and all)... PERFECT! I just love that aioli and will indeed use this again soon. And the asparagus came out PERFECT. still a little snap, great extra flavor.

    I will be sharing this on my blog this week, will let you know the day.

    Dave

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  11. That is awesome Dave!! Let me know :)

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  12. Hey my new blogging buddy!!!

    Today is the day. Hope you are happy with what I posted. Loved reading your story and congrats on the weight loss, but even more thumbs up with the near impossible job of keeping it off.

    Good luck with your blog. You have a wonderful start and I do see you are having fun. will be dropping in regularly. My kind of cook, food and recipes!

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  13. OMG thank you sooo much. What an honor for you to have me on your blog. Thank you for all the wonderful things you said about me as well. Cooking and blogging really have become a passion for me and I love this community so much!

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  14. wow these look good enough to eat off the page...will make this one soon..think I have a bunch of asparagus in the fridge now..just need buttermilk..

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  15. I figured out my mistake too, I used too much buttermilk in the batter. Once we remade them minus that "oops" they were perfect! I hope you enjoy :)

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