Beer-battered Asparagus with Garlic Aioli

• 1 bunch medium asparagus, ends trimmed
• 2 cups buttermilk
• 2 eggs, separated
• 3/4 cup beer, lager or pale ale
• 3/4 cup all-purpose flour
• 3/4 cup white cornmeal
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 4 cups peanut oil
• Sea salt
• Garlic Aioli, recipe follows
• 1 cup mayonnaise
• 1/3 cup fresh lemon juice
• 1/2 tablespoon Dijon mustard
• 1 lemon, zested
• 4 tablespoons finely minced garlic
• 1 tablespoon minced fresh tarragon leaves
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• Salt

1. In shallow pan, soak asparagus in buttermilk 12 to 24 hours.
2. Remove from buttermilk, but do not rinse.
3. In a large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne pepper and black pepper.
4. In large deep sided pot, heat oil to 350 degrees F. Meanwhile, in a large clean bowl with an electric mixer, beat egg whites to stiff peaks.
5. Gently fold beaten egg whites into batter mixture.
6. Dip spears, 1 at a time into batter, then carefully lay in oil.
7. Do not overcrowd pan.
8. Fry in batches, if necessary.
9. Fry for 2 to 3 minutes, turning the spears with tongs to ensure even cooking.
10. Drain on a paper towel-lined plate.
11. Sprinkle with sea salt, to taste.
12. Serve immediately with Aioli.
13. In a food processor, combine all ingredients well.
14. Refrigerate for 1 hour before serving.
15. Yield: 1 cup

medium asparagus, buttermilk, eggs, lager, flour, white cornmeal, salt, cayenne pepper, black pepper, peanut oil, salt, garlic, mayonnaise, lemon juice, mustard, lemon, garlic, tarragon, black pepper, cayenne pepper, salt

Taken from www.foodnetwork.com/recipes/guy-fieri/beer-battered-asparagus-with-garlic-aioli-recipe.html (may not work)