June 16, 2019 — American
…I’ve always been fascinated by the huge spears and takeaway fairground style of eating. I reckon these are as near as you’re going to get to the Stockton real McCoys. Eat al fresco!
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8 very large asparagus
160ml Ranch dip – see note at top of recipe
2 litres of vegetable oil for deep frying
For the batter (enough for 16 large spears)
200g plain flour
50g corn flour
1/2 teaspoon salt
1/4 teaspoon baking powder
330ml can of pale ale
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To get the right effect, try to find very large asparagus. My monster spears were bought farm shop – each was a foot long! The other thing you really need is Ranch dip, which is what they serve with the asparagus in the San Joaquin Asparagus Festival. Ranch is a creamy dip, flavoured with onion, garlic and herbs (parsley, chives, dill). Many people try to replicate the taste, usually with a range of powdered ingredients and dried herbs – you can get close but never match the distinctive taste of Ranch. If you don’t have a source of Ranch dips sachets, then try mixing a little Boursin with Greek yoghurt or add chopped parsley, chives, dill into sour cream or Greek yoghurt – season with salt and pepper.
Check out some of Dad’s other asparagus recipes here.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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