Ingredients
Servings: 4
20 fresh asparagus spears
Groundnut oil, for frying
for the batter:
75 g organic plain flour
75 g organic corn flour
2 free range, organic egg whites
200 ml ale or lager
pinch sea salt
groundnut oil, for deep frying
for the aioli:
2 free range organic egg yolks
2 cloves garlic, finely chopped
juice of one lemon
120 ml extra virgin olive oil
50 g gherkin, finely chopped
1 spring onion, finely chopped
1/2 tsp sea salt
to serve:
Lemon wedges
Preparation
