|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 193g||247%|
|Saturated Fat 33g||164%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 9g||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe from "Asparagus All Ways...Always" (Celestial Arts) for deep-fried asparagus is just one way these spring veggies are served at the Stockton Asparagus festival (now known as the San Joaquin Asparagus Festival) held annually in April.
The recipe is simple. Fresh asparagus spears are dipped in a beer batter and deep-fried for a delightful change of pace. Large, thick spears are usually deep-fried at the festival, but some prefer thinner stalks, so the choice is yours. Just remember, that the frying time for thinner spears will be shorter. Keep this easy beer-batter recipe on hand to use with other vegetables as well as seafood and chicken tenders.
- 3 to 4 cups peanut oil (or amount needed for frying)
- 1/2 cup cornstarch
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon celery salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 large egg whites
- 2/3 cup beer (cold, flat)
- 3 pounds asparagus (2 cups, raw, whole, cleaned and tough white end removed)
Gather the ingredients.
In a deep skillet or deep fryer, heat at least 2 inches of peanut oil (or whatever the manufacturer recommends for a deep fryer) to 350 F.
In an oblong shallow bowl (one that will accommodate the full length of the asparagus spears), whisk together 1/2 cup cornstarch, 3/4 cup all-purpose flour, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon white pepper, 1/2 teaspoon celery salt, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 2 large egg whites, and 2/3 cup cold flat beer until well blended.
Dip asparagus spears, one at a time, in the batter.
Immediately drop them into the hot oil.
Deep fry for 2 minutes or until golden brown. Turning shouldn't be necessary.
Drain on paper towels.
Eat while still warm.
Recipe Source: "Asparagus All Ways...Always" by Stockton Asparagus Festival (Celestial Arts Publishing). Reprinted with permission.