Categories: Sides

Ingredients

• 1 1/2 cups buttermilk
• 1 tbsp. lemon zest
• 1 tsp paprika
• 1 tsp black pepper
• 1 1/4 cups flour
• 1 tsp salt
• Vegetable oil, for frying
• 1 bunch asparagus, trimmed

Directions

1. Whisk together buttermilk, zest, paprika, and pepper in a wide bowl. Whisk together flour and salt in another wide bowl. Line a plate with paper towels and set near stove.

2. Pour oil in a depth of 2 inches in a deep, heavy-bottomed skillet or pot or deep fryer. Heat to 365.

3. Working with 3 spears at a time, dip asparagus in buttermilk mixture, letting excess drip off. Dredge coated spears in flour mixture to coat thoroughly, shaking off excess. Repeat with a second layer of buttermilk and flour mixture. Set battered spears on a baking sheet and repeat with remaining asparagus.

4. Working in batches of 5, fry battered spears in hot oil, turning once, until golden brown, 3-4 minutes total, adding more oil if necessary. Transfer fried spears to paper towel-lined plate. Let cool slightly before serving.

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