Beer-Battered Asparagus

Ingredients

• 1 lb asparagus trimmed cut into 3-inch pieces
• 0.3 teaspoon pepper black
• 1 cup flour all-purpose
• 1 cup lager (pour beer slowly into measuring cup; do not measure foam)
• 1 teaspoon juice of lemon fresh
• 1 tablespoon lemon zest fresh finely grated
• 0.5 cup mayonnaise 
• 1 teaspoon salt 
• 4 cups vegetable oil 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• kitchen thermometer
• slotted spoon

Directions

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 200°F.
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 375°F 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.
6. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches.
7. Serve with lemon dipping sauce.
8. Asparagus can be kept warm in oven up to 30 minutes.