- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup prepared horseradish
- 2 Tbsp. lemon juice
- 2 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. paprika
- dash of cayenne
- Canola oil for frying
- 18 medium asparagus stalks, trimmed
- 1 1/4 cups all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/4 cups club soda
- 1 Tbsp. olive oil
-
In a medium bowl, combine all ingredients and whisk together until smooth and well combined. Let mixture sit in refrigerator for 1-2 hours or overmight. Store leftovers in refrigerator in an airtight container for up to 2 weeks.
-
In a large heavy saucepan, add enough canola oil to fill just over a third full. Clip a frying thermometer onto the pan and heat the oil over medium heat until oil reaches 375 degrees.
-
While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and the olive oil.
-
Dip the aspargus stalks into the batter, one or two at a time, then add to the hot oil and fry 3 or 4 stalks at a time for about 70 seconds, until golden brown, turing with tongs to promote even browning. Remove from oil and place on a wire rack placed over a baking sheet.
-
Serve on platter with horseradish cream sauce.