Arrange all ingredients for use.
Peel the lower third of the asparagus.
Wash and drain on kitchen paper.
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.
Stir everything to a smooth, thick batter.
Using tongs, dip the asparagus spears into the batter.
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.
Remove with a slotted spoon, drain on kitchen paper and serve with a chilli dip.