- Cook Time
- Prep Time
- 1/4 cup yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 4 cups vegetable oil
- 3/4 cup flour
- 1/2 cup cornstarch
- 1/4 cup sesame seeds (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup seltzer, at room temperature
- 1 pound asparagus
In a small bowl, stir together the yogurt, mayonnaise, mustard and honey.
In a large saucepan, heat the oil over medium-high heat until the temperature registers 375 degrees on a deep-fry thermometer.
Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt and baking soda. Whisk in the seltzer until smooth.
Add the asparagus to the batter and turn to coat. Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels. Repeat with the remaining asparagus, allowing the oil to return to 375 degrees between batches. Serve hot with the dipping sauce.