Cook this: Beer Battered Asparagus Tempura with Chipotle Aioli
Jared Finkel|Calkins Media
Shereen Pavlides鈥� Beer Battered Asparagus Tempura with Chipotle Aioli.
Shereen Pavlides prepares Beer Battered Asparagus Tempura with Chipotle Aioli.
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes Beer Battered Asparagus Tempura with Chipotle Aioli.
Beer Battered Asparagus Tempura with Chipotle Aioli
Prep time: 12 minutes Cook time: 12 minutes Serves: 6-8
1 garlic clove 鈥� sliced
juice of 1 freshly squeezed lemon (3 tablespoons)
1 cup mayonnaise
2 chipotles in adobo, chopped (plus 1/2 tablespoon adobo sauce)
kosher salt/fresh finely ground black pepper
4 cups canola oil
1/2 cup all-purpose flour
3/4 teaspoon paprika
kosher salt/fresh finely ground black pepper
1/2 cup cold ale beer
1 bunch asparagus (20-30), ends trimmed
Add garlic and lemon juice into a mini blender or food processor fitted with the blade attachment. Puree until finely minced.
Add mayonnaise, chipotles, adobo sauce, 3/4 teaspoon salt and 2 turns on the pepper mill. Pur茅e until smooth.
Yields: about 1 1/4 cups.
Note: You will have plenty left over.
Great to spread on sandwiches, fish tacos, chicken or grilled shrimp. Will keep in the refrigerator in a tightly sealed container for up to 4 days.
Heat oil in a 6-quart heavy bottom pot or Dutch oven to 360 degrees F. on a candy thermometer over medium heat.
(Ounce temperature is reached, maintain between medium and medium-low heat).
Meanwhile: Whisk flour, paprika, 3/4 teaspoon salt, 8 turns on the pepper mill and beer in a large, shallow bowl (large enough to fit the asparagus) until smooth.
When the oil is up to temperature, working in batches (about 6-7 at a time), dredge asparagus in beer batter, dripping off some of the excess and fry until golden brown, 2-3 minutes.
Turning if needed. Remove to a wire baking rack placed over a rimmed baking sheet. Immediately season asparagus with salt.
Repeat remaining asparagus.
Serve immediately.