Beer-battered asparagus with Moroccan dip

Ingredients:

Asparagus

• 2 cups of flour
• 1 tbsp Moroccan spice mix
• Zest of 1 lemon
• 0.33 liters of beer
• 1 bunch of thin asparagus
• Vegetable oil, for deep-frying
• Special equipment: 2 baking tins measuring 20x20 cm.

Moroccan Spicy Dip

• 0.5 cup mayonnaise
• 1/4 cup onion, coarsely grated
• 1/4 cup chopped fresh parsley
• 2 tbsp sour cream
• 2 tablespoons freshly squeezed lemon juice
• 2 tsp Moroccan spice mix

Preparation:

1. Place 1 cup of flour in each baking dish. Set one aside for breading. To the other, add the spice mixture, lemon zest, and a pinch of salt and stir (see Note). Slowly pour in the beer until the batter thickens to the consistency of pancake batter. If there's any beer left, don't throw it away—sip it! Let the batter sit for 5 minutes.
   
   Note
   
   First, zest the lemon and then squeeze out the juice for the dip.
   
   If you can't find Moroccan spice blend, look for a recipe online or substitute other seasonings, such as Old Bay, Cajun-Creole blends, Herbes de Provence, garam masala, and many others. Experiment!
2. Pour oil into a large, 7-10 cm deep saucepan and heat to 175°C (350°F) on a deep-fry thermometer. Dredge the asparagus in flour, then shake it lightly and dip it in the batter. Immediately lower the asparagus into the oil. Fry until golden brown, about 5 minutes.
3. Fry the asparagus a few spears at a time to avoid overcrowding the pan, as this will cause the oil temperature to drop too much.
4. Transfer the asparagus to a paper towel-lined plate and sprinkle with salt. Repeat with the remaining asparagus. Serve warm with the chilled herb dip.
   
   Moroccan Spicy Dip:
   Yield: 3/4 cup
   
   In a medium bowl, combine the mayonnaise, onion, parsley, sour cream, lemon juice, and spice mix. Taste and add salt if needed. Refrigerate until ready to serve.