Beer-Battered Asparagus

Beer-Battered Asparagus is deep-fried to golden perfection! This appetizer is a sure party hit: crunchy and delicious with a campfire dipping sauce!

Since we’re on the last leg of Spring, I’ve been making the most of asparagus season. These gorgeous spears happen to be my favorite vegetable of all time, and I love finding delicious ways to prepare them.

Asparagus is no doubt amazing any way you cook it. Whether roasted, steamed, stir-fried, or creamed in soups, it always makes for a great side dish. Today, however, I will share with you a fun way to eat these marvelous spears. Beer-battered asparagus!

Golden and crisp, these crunchy vegetable spears are so addictive you can easily eat a bushel! Serve them with your dipping sauce, and it’s a party waiting to happen.

Deep-frying for best results

• Use oil with a high smoke point, such as safflower, peanut, or canola oil.
• Fry at the optimal temperature of 375 F. Too low of heat, the asparagus will absorb more grease and will overcook before the coating has a chance to brown and crisp. A thermometer is always handy but if you don’t have one,  drop a little batter into the hot oil. It should immediately bubble and rise to the top.
• Do not overcrowd the pan; fry in batches as needed to prevent the temperature of the oil from plummeting. Reheat the oil back to the correct temperature between batch cooking.

How to Serve

• You can dip these beer-battered asparagus spears with whatever sauce you like, but I especially love them with campfire sauce, a simple mixture of ranch dressing and barbecue sauce. Great flavor combo!
• Like most fried foods, they’re best enjoyed freshly cooked. Serve immediately for a great texture and crunch!

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

3.89 from 9 votes

Beer-Battered Asparagus

Golden and crunchy asparagus spears with beer batter coating. Easy to make and delicious as appetizer or side dish!

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Author: Lalaine Manalo

Course: Appetizer, Side Dish

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4 Servings

Ingredients

• ▢ 1 pound asparagus
• ▢ 1 1/4 cups flour
• ▢ 1 cup lager beer
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon pepper
• ▢ oil

For the Campfire Sauce

• ▢ 1/4 cup barbecue sauce
• ▢ 1/2 cup ranch dressing

US CustomaryMetric

Instructions

• In a deep pot or deep-fryer, heat about 2 inches deep of oil to about 375 F.
• Break off tough ends of asparagus. Wash and drain well.
• In a shallow plate, combine 1/4 cup of the flour and half of the salt, paprika, and pepper.
• In a bowl, combine 1 cup of flour and the remaining paprika, salt, and pepper.  Gradually add in beer and whisk until smooth.
• Dredge asparagus in flour mixture to coat. Dip asparagus in beer batter, a few pieces at a time, to fully coat.
• Deep-fry in hot oil, in batches, for about 2 to 3 minutes or until coating is golden brown and asparagus is tender yet crisp.
• Remove from oil and drain on paper towels. Serve with campfire sauce.

For the Campfire sauce

• In a small bowl, combine barbecue sauce and ranch dressing until blended.

Notes

• Although I’ve used either thin or thick asparagus, depending on what I have on hand for this recipe, I prefer the thicker stalks as they seem to fare better in the intense heat from the deep-frying.
• For best results, use cold beer and prepare the batter when ready to fry. Do not use flat beer; the fizz helps keep the batter light and crispy.
• To coat the long spears easily, transfer the batter into a tall glass and dip the asparagus. To make sure the batter sticks better, pat the asparagus dry and dredge in flour.

Nutrition Information

Calories: 245kcal, Carbohydrates: 35g, Protein: 6g, Fat: 7g, Sodium: 587mg, Potassium: 294mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1100IU, Vitamin C: 6.6mg, Calcium: 30mg, Iron: 4.3mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”