Today is...National Lager Day!

Today is National Lager Day! What a fantastic excuse to organize a Happy Hour! I know that I will certainly celebrate this important food/drink holiday!


(image from www.kegless.com)

What is Lager? According to Michael Jackson's Beer Styles (at www.beerhunter.com):

"Any beer made by bottom-fermentation. In Britain, lagers are usually golden in colour, but in continental Europe they can also be dark. In the German-speaking world and The Netherlands, the term may be used to indicate the most basic beer of the house, the biere ordinaire."

Here is a fantastic appetizer recipe from www.Epicurious.com to go with your crisp and clean lager!


(image from www.Epicurious.com, photo credit: Romulo Yanes)

Beer-Battered Asparagus

yield: Makes 4 first-course servings
active time: 30 min
total time: 30 min

Ingredients:

For lemon dipping sauce
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon black pepper

For asparagus
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon finely grated fresh lemon zest
1/4 teaspoon black pepper
1 cup lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
About 4 cups vegetable oil
1 lb medium asparagus, trimmed and cut into 3-inch pieces

Special equipment: a deep-fat thermometer

Preparation:

Make dipping sauce:
Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.

Make batter and fry asparagus:
Put oven rack in middle position and preheat oven to 200°F.

Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.

Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer.

Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.

Cooks' note:
Asparagus can be kept warm in oven up to 30 minutes.



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