Recipe by: Chef Ryan Rivard, The Combine Restaurant
1 lb Norfolk Asparagus
3 cups Hewitts Buttermilk, seasoned with salt and pepper
3 cups all purpose flour
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp fresh chopped thyme
1 tsp smoked paprika (sweet will work too)
1 tsp black pepper, fresh ground
1½ tsp kosher salt
½ tsp cayenne pepper
1½ cup mayonnaise
1 tbsp grainy mustard
1 lemon juiced and zested
1 tbsp fine chopped chives
1 tbsp fine chopped thyme
Salt and pepper to taste
Preheat deep fryer or stove top pot of oil to 350F. Trim asparagus ends and save for soup. Combine dry ingredients.
Working in 1/2 lb batches put trimmed asparagus in buttermilk until completely submerged. Remove from buttermilk and place in seasoned flour, coat spears of asparagus evenly.
Place asparagus in the fryer, fry until golden and crispy. Remove from fryer with tongs or slotted spoon, season with salt when still warm.
Repeat for second batch. Serve with lemon aioli. Enjoy!