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Ingredients
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Asparagus
Guinness Beer Batter
Frying & Finish
Dipping Sauce (optional)
Method
Asparagus Prep
Trim and blanch
Trim the woody ends of 1 lb asparagus by snapping or cutting about the bottom 1–2 inches. Bring a medium pot of salted water (add 1 tsp coarse salt) to a boil. Add asparagus and blanch 1 minute until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry thoroughly with paper towels so the batter will adhere.
Season and dredge
Lightly season the asparagus with 1 tablespoon all-purpose flour and 1/2 tsp freshly ground black pepper, tossing to coat evenly. The light flour dusting helps the batter cling.
Guinness Beer Batter
Combine dry ingredients
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp granulated sugar, and 1/2 tsp ground black pepper until evenly mixed.
Add wet ingredients
In a separate bowl lightly beat 1 large egg. Slowly whisk the beaten egg into the dry mix, then gradually pour in 1 cup cold Guinness beer while whisking to make a smooth, thick batter. Aim for a consistency that coats the back of a spoon—thicker than pancake batter but pourable. If batter is very thick, add up to 2 tbs extra beer or cold water; if too thin, add 1–2 tbs flour.
Frying
Heat oil
Pour 3 cups neutral frying oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil: it should sizzle and rise steadily without burning immediately.
Batter and fry in batches
Working in small batches to avoid crowding, hold 3–5 asparagus spears together, dip into the Guinness batter to coat evenly, letting excess drip back into the bowl. Carefully lower into hot oil using tongs. Fry 2–3 minutes, turning occasionally, until the batter is golden brown and crisp. Do not overcrowd the pot; maintain oil temperature between 325–360°F (160–182°C).
Drain and finish
Use a slotted spoon or spider to remove fried asparagus to a paper towel–lined baking sheet. Immediately sprinkle each batch with grated Parmesan cheese (about 1–2 tsp per spears batch) so it sticks to the hot batter. If making multiple batches, keep finished spears warm in a 200°F (95°C) oven on a wire rack while you fry remaining asparagus.
Dipping Sauce (optional)
Mix sauce
While the asparagus fries, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt or sour cream, 2 tbs grated Parmesan, 1 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp hot sauce (optional), 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. Adjust seasoning and lemon to taste. Chill until ready to serve.
Serve
Arrange fried asparagus on a platter, sprinkle remaining grated Parmesan (use the reserved 1/2 cup total, distributing across batches) and chopped fresh parsley if using. Serve immediately with lemon wedges and the optional dipping sauce.