1 cup all-purpose flour
1 cup cornstarch
1 12-ounce light beer
1 lb asparagus, tough ends removed
Oil for frying
Preheat oil to 375-degrees. In large bowl, combine flour, cornstarch and beer. Whisk just until no lumps remain. Working quickly and in batches, dip a few asparagus spears in batter to coat and drop into hot oil. Fry for 3-5 minutes until golden brown, remove and drain on paper towels. Repeat with remaining asparagus.
1 cup mayonnaise
2 tbsp This Little Goat Went to Korea Cooking Sauce
½ tsp fresh lemon juice
Salt to taste
In a medium bowl, whisk together mayonnaise, Korea sauce and lemon juice. Salt to taste. Serve along side tempura veggies as a dipping sauce.