Appetizer: Apricot Ale Tempura Battered Asparagus with Lemon & Herb Mayo

Apricot Ale Tempura Battered Asparagus:

1 cup flour 2 tbsp cornstarch
1 cup Apricot Pyramid Ale (or any light beer of your choice, or 1 cup of cold water will work)
1 egg yolk
2 egg whites, beaten
1/2 tsp kosher salt
1 tbsp lemon zest
pepper
4 cups of vegetable oil
1 lb of Asparagus, (each stick, chopped into thirds)

Whisk your beer-batter together first: flour, cornstarch, salt, pepper, egg white, egg yolk, beer (or water), and lemon zest.

Chop up your asparagus by cutting each individual piece into thirds and set aside.

Heat the vegetable oil in a dutch oven (or a heavy saucepan) until the temperature gets to 375 F on a thermometer.

Dip each piece in the batter (make sure the entire piece in covered) and drop them into the hot oil. Cook each one about 3-5 minutes or until they turn light brown. Remove them with a metal spoon or Chinese wire skimmer and let them cool down on paper towels before serving. Sprinkle a little more salt on them right away. Serve with soy sauce, Lemon Herbed Mayo or Wasabi Mayo for dipping sauces.

Lemon & Herb Mayo:
Mix together:
1 tbsp lemon juice
1 tsp lemon zest
1 cup light mayo
1 tsp sea salt
1 tsp pepper
2 tbsp fresh rosemary, finely chopped
1/2 tsp Italian seasoning

Wasabi Mayo:
Mix together:

1 cup light mayo

2 tsp soy sauce

1 tsp lime juice

1 tsp wasabi

1/2 tsp salt

1/2 tsp pepper