Recipes provided by Becky Ringsby, Savor Specialty Chef Services.

Beer Battered Asparagus with Garlic Aioli


  • 1 ½ c all-purpose flour
  • ½ c cornstarch
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 1 (12-oz) bottle of beer
  • Oil for frying
  • Vegetables or fish of choice, cut to desired size

In a deep pot, pour a 1 1/2- inch layer of oil. Heat oil to 375 degrees or until a bit of batter sizzles and is immediately surrounded by bubbles. Line a baking sheet with paper towels.

For the batter, mix flour, cornstarch, baking powder, and salt. Add enough beer to reach desired consistency (less beer creates a thicker batter while more creates a thinner one). Coat vegetables or fish in the batter and place in hot oil with a slotted spoon. Make sure that there is space between the vegetables or fish – you may have to fry in batches. After one side is browned, flip to cook the other side. Remove with a slotted spoon and place on prepared baking sheet. Salt immediately. Eat as soon as possible for maximum crunchiness.

Serve with Garlic Aioli for dipping.

Garlic Aioli

  • 1/2 head roasted garlic
  • 1 egg yolk
  • 1/2 tsp Dijon
  • 1 Tbsp champagne vinegar
  • 2 Tbsp lemon juice
  • 1/4 c canola oil
  • 1/4 c extra virgin olive oil
  • Salt and Pepper, to taste
  • 2 ice cubes

In a food processor, combine garlic, egg yolk, Dijon, vinegar, lemon juice, salt, and pepper. Process until smooth. With the food processor running, gradually add the oils. Add a couple of ice cubes to help emulsify.