Monday, April 27, 2015

Beer Battered Asparagus with Greek Yogurt Tarragon Dipping Sauce

Tomorrow's the big day Steve and Elizabeth at Twin Cities Live will be helping me cook up my Finnegan's Beer Battered Asparagus with Greek Yogurt Tarragon Dipping Sauce for a chance to win a trip to Ireland! Do I have the cooking chops? Do I have the passion? Do I have the cutest hair best recipe!? The producers want to know why I love to cook and what gets me in the kitchen, I think both questions were answered when I revealed the news to you, showing you my adventurous, experimental kitchen recipes and my love of gathering people around the table!

Ack, I'm so excited! What will Steve and Elizabeth be like in person?! What will the set be like? How hot are the studio lights? What happens during commercial breaks? What will I say!? The show is really live, folks! Send me love and love and love! Every day this week TCL will have a contestant cooking their recipes for a chance to win the trip - my segment airs on Tuesday 4/28 @ 3:00 CST on Channel 5 KSTP/ABC and the winner is announced on Friday 5/1, same time! Woot! Woot!


Finnegan's Beer Battered Asparagus with Greek Yogurt Tarragon Dipping Sauce

6 cups canola oil
1 pound asparagus
1/4 cup corn starch
1 cup all-purpose flour
2 teaspoons smoked paprika
3/4 cup Finnegan's Irish Amber Beer
1 cup plain Greek yogurt
2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried tarragon
1 tablespoon Italian parsley, minced
2 dashes Tabasco sauce
Kosher salt and freshly ground black pepper

Preheat canola oil in a deep kettle over medium-high heat on the stovetop or an electric fryer set to 375ºF. 

Remove bottom portion of the woody stalk from asparagus and discard. Toss trimmed asparagus in corn starch until fully coated. 

Place flour and smoked paprika in a shallow dish, season with salt and pepper and stir to combine. Slowly pour in beer and whisk to combine. Drop asparagus into beer batter and coat, once fully coated move to hot oil and fry for 1-2 minutes. Remove to paper towel to drain. 

In a small bowl stir in Greek yogurt, lemon zest and juice, tarragon, Italian parsley and Tabasco sauce. Season with salt and pepper. Serve asparagus with yogurt dipping sauce. 

1 comment:

  1. You said all the magic words here...I'm sure they're gonna love ya. Good luck!


I'd love to hear all about your kitchen adventures! Xo, Becki