Makes 10 to 12 appetizer servings
2 pounds fresh asparagus, washed, dried, tough ends trimmed
1½ cups all-purpose flour
1½ teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1½ cups beer (or 1 12-ounce bottle)
Canola or vegetable oil, for frying
In a shallow baking dish, combine the flour and the seasonings. Slowly stir in the beer until the batter is smooth and thick enough to cling to the asparagus (using all of the beer may not be necessary).
Heat about 1 inch of oil in a large frying pan over medium-high heat. Dredge the asparagus through the batter, coating each stalk completely. Fry in the hot oil until golden and puffy, about 4 minutes, turning once. If the spears are browning too quickly, reduce the heat a little.
Drain the spears on a paper towel–lined tray before serving.
"This is one of those recipes that disappear almost as fast as they come out of the pan. Use thicker spears of fresh homegrown asparagus, tender to begin with. A quick bath in the hot oil makes them almost melt in your mouth . . . and using beer from a local microbrewery keeps it all in the local family."
