1. Make the Ranch dip – or alternatives as per the note above. You need a small tub per person (about 80ml).
2. Mix the flours, salt, baking powder and several grindings of pepper. Slowly add the beer and whisk. The batter needs to be quite thick – more like emulsion paint than cream.
3. Break off the woody bottom of the asparagus – but try to keep the spear as long as possible. Wash the spears and then dry thoroughly.
4. Heat the oil to 185C. Dip the asparagus in the batter and gently place in the hot oil. Fry about three at one time for best results. Use tongs and turn in the oil. They will take about 3 – 5 minutes depending on size of spear. The batter should be golden brown but not burnt. Drain the asparagus on kitchen towels and keep warm in the oven. Repeat with the remaining asparagus.
5. Serve with grated Parmesan and the dip.