Deep-fried asparagus by Mark Hix

Ingredients (Serves 4)

• 300-400g/11-14oz asparagus, woody stems removed
• Vegetable or corn oil for deep frying
• Sea salt for sprinkling

For the cider batter

• 100g/4oz self-raising flour
• 25g/1oz cornflour
• Salt and freshly ground black pepper
• Gaymer’s Orchard Reserve, or other sparkling cider, to mix

For the herb sauce

• 2 tbsp chopped herbs, such as chervil, tarragon, parsley and chives
• 2-3 tbsp good-quality or home-made mayonnaise

Method

For the batter, mix the flour and cornflour together. Season, then add enough cider to make a thickish batter. Set aside.

For the herb sauce, mix all the herbs with the mayonnaise, season to taste, then set aside.

In a large heavy-bottomed saucepan, or electric deep-fat fryer, heat about 7.5cm/3in of oil to 160-180°C/300-350°F.

Dip the asparagus spears into the batter, a few at a time and coating them completely, then carefully drop them into the hot oil and cook for 2-3 minutes, turning with a slotted spoon until lightly golden. Remove, blot on kitchen paper, sprinkle lightly with sea salt and set aside.

Serve with the herb sauce in a bowl on the side for dipping.