Preparation

Step: 1/8

Arrange all ingredients for use.

Step: 2/8

Peel the lower third of the asparagus.

Step: 3/8

Wash and drain on kitchen paper.

Step: 4/8

Beat the egg in a bowl with the beer, salt, some lemon juice and zest and season with pepper. Sieve the flour over the top.

Step: 5/8

Stir everything to a smooth, thick batter.

Step: 6/8

Using tongs, dip the asparagus spears into the batter.

Step: 7/8

Allow the excess batter to drip off, then deep fry in batches in hot oil (approx. 170°C in a deep fat fryer or deep pan, half-filled with oil) for 2-3 minutes until golden brown. Turn occasionally to brown them evenly.

Step: 8/8

Remove with a slotted spoon, drain on kitchen paper and serve with a chilli dip.