Instructions

1. In a deep saute pan, gently heat oil to 375 degrees.
2. In a separate pot, bring 4 quarts of heavily salted water to a rolling boil. Add asparagus, cook for 50 seconds, and transfer to a bowl of ice water to shock, then dry thoroughly.
3. In a medium bowl, mix egg yolks with flour, cornstarch, Rooster Spice and beer, taking care not to over-mix. In a separate bowl, beat eggs whites to soft peaks, then fold egg whites, very gently, into egg yolk mixture. Do not over-mix or allow batter to sit too long!
4. Toss asparagus with a few tablespoons of flour, shaking to remove excess. Dredge in batter and fry in oil, until golden and crisp.
5. Season with Sel de Mer, a squeeze of lemon, or a generous dousing of malt vinegar and serve in newspaper cones