beer battered asparagus with lemon and gherkin aioli

beer battered asparagus with lemon and gherkin aioli
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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


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Added 8 years ago by:
Steve Dent Steve Dent
     20 recipes
1 person cheffed this recipe
Steve Dent
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