Beer-Battered Asparagus

• 1/2 cup mayonnaise
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon finely grated fresh
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon finely grated fresh
• 1/4 teaspoon black pepper
• 1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
• About 4 cups vegetable oil
• 1 lb medium asparagus, trimmed and cut into 3-inch pieces
• a deep-fat thermometer

1. Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.
2. Put oven rack in middle position and preheat oven to 200u0b0F.
3. Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.
4. Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375u0b0F on thermometer.
5. Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375u0b0F between batches. Serve with lemon dipping sauce.

mayonnaise, lemon juice, black pepper, flour, salt, black pepper, lager, vegetable oil, medium asparagus, thermometer

Taken from www.epicurious.com/recipes/food/views/beer-battered-asparagus-231637 (may not work)