Fresh asparagus spears are coated in a double layer of lemon, paprika and black pepper batter and fried until crispy! Serve with garlic aioli.
Add a small cube of bread to the hot oil to check if it is ready. If it turns deep golden brown in colour after a count of 40, the oil is ready. If the bread cube browns too quickly, turn down the heat and wait a few minutes for it to cool.
I love your idea of using lemon zest and double coating the asparagus! Might I suggest placing the seasonings in the flour instead of the buttermilk because most of the seasoning will simply drip off before being rolled in the flour otherwise. If it's in the flour it will stick. - 24 Mar 2012 (Review from Allrecipes USA and Canada)
These were ok, but definitely not something I would make again. - 09 Sep 2012 (Review from Allrecipes USA and Canada)
This was delicious! Did not change anything. Mine were not nearly as pretty as the picture but tasted really good! - 02 May 2019 (Review from Allrecipes USA and Canada)