The citrus and pine characteristics of Last Stop make it an awesome food beer. It goes great with light fare like fish tacos or spicy items like Thai food or chicken wings. It also makes a great addition to a lot of recipes. Most beer batter recipes call for cheap beer but in the Brew Bus kitchen we don’t believe in cooking with beer we wouldn’t drink on its own. Try this IPA-battered asparagus recipe with a cilantro-lime dipping sauce.
- 1/2 cup of Kewpie mayo (or regular mayo)
- 1 tablespoon lime juice
- 1 tablespoon Last Stop IPA
- 1 tablespoon fresh chopped cilantro
- Lime zest to taste
- Salt & black pepper to taste
- 1 bundle of thick asparagus, trimmed
- 1 cup all purpose flour
- 1/4 cup panko bread crumbs
- 1 egg
- 1 can Last Stop IPA
- 1 teaspoon salt
- 1 teaspoon black pepper
To make dipping sauce:
Combine ingredients in small bowl and stir thoroughly. Cover and place in fridge until you’re ready to serve.
To make asparagus:
Fill large sauce pan with vegetable oil and bring to 365 degrees F.
In a large mixing bow bowl, whisk together egg and beer. Combine flour, panko, salt and pepper in a seperate bowl. Slowly stir in dry mixture to the large mixing bowl utill smooth. Generously dip whole raw asparagus in batter mixture and drop in hot oil. Fry until golden brown. Carefully remove from oil and let cool over paper towels. Sprinkle with salt and pepper to taste before serving.