Scrumpy Fried Asparagus By Mark Hix

SCRUMPY FRIED ASPARAGUS

As we get into asparagus season it’s great to have a few asparagus recipes up your sleeve. At the Fox I’m doing an asparagus menu with three asparagus dishes on and will change weekly through the short season. We should celebrate particular British ingredients like this and make the most of it and fly the flag for our British growers and avoid yourself picking up a bunch of imported spears. You can change the sauce according to what you have growing, in your fridge or in your hedgerows like Ramsons for example.

MARK HIX

INGREDIENTS

• 120g gluten-free Doves Farm self-raising flour • 200ml cold cider • A bunch or two of medium asparagus with the woody ends trimmed off. • Oil for deep frying • Salt and black pepper

For the mayonnaise: • A few leaves of wild garlic or another herb, finely chopped • 2-3tbs good-quality mayonnaise

Serves 4

DIRECTIONS

1. To make the batter, put the flour into a bowl and slowly whisk in the cider until you have a smooth consistency, then season. 2. Meanwhile, heat some vegetable oil to 160–180°C (320–360°F) in a deep-fat-fryer or heavy-based saucepan (no more than half full). 3. Cut the asparagus spears in half. Test the oil by dropping in a little batter: if it lightly browns after 30 seconds or so it’s ready. 4. Dip the asparagus spears into the batter.

Cook them a few at a time for a minute or so until they are crisp and light golden. 5. Remove from the oil with a slotted spoon and place them on a plate with kitchen paper on it and lightly season with salt. 6. In a small bowl, whisk the herbs and mayonnaise together. To serve, spoon the sauce into serving dishes and serve the asparagus on a large serving plate or individually.