Finnegan's Beer Battered Asparagus with Yogurt Tarragon Dipping Sauce

6 cups canola oil
1 pound asparagus
1/4 cup corn starch
1 cup all purpose flour
2 teaspoons smoked paprika
3/4 cup Finnegan’s Amber Beer
1 cup plain Greek yogurt
2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried tarragon
1 tablespoon Italian parsley, minced
2 dashes Tabasco sauce
Kosher salt and freshly ground black pepper

  1. Preheat canola oil in a deep kettle over medium-high heat on the stovetop or an electric fryer set to 375ºF. 
  2. Remove bottom portion of the woody stalk from asparagus and discard. Toss trimmed asparagus in corn starch until fully coated. 
  3. Place flour and smoked paprika in a shallow dish, season with salt and pepper and stir to combine. Slowly pour in beer and whisk to combine. 
  4. Drop asparagus into beer batter and coat, once fully coated move to hot oil and fry for 1-2 minutes. Remove to a paper towel to drain. 
  5. In a small bowl stir Greek yogurt, lemon zest and juice, tarragon, Italian parsley and Tabasco sauce. Season with salt and pepper. 
  6. Serve asparagus with yogurt dipping sauce.