• Oil for frying, vegetable, peanut or canola
• 1 bunch asparagus, tough ends removed
• 3 tablespoons all-purpose flour, plus more for dusting
• 1 tablespoon cornstarch
• 1/4 cup very cold, full bodied beer
• 2 eggs, separated
• 
  Sel de Mer
• 
  Rooster Spice 

In a deep sauté pan, gently heat oil to 375 degrees F. 

In a separate pot, bring 4 quarts of heavily salted water to a rolling boil. Add asparagus, cook for 50 seconds, and transfer to a bowl of ice water to shock, then dry thoroughly.

In a medium bowl, mix egg yolks with flour, cornstarch, Rooster Spice and beer, taking care not to over-mix. In a separate bowl, beat eggs whites to soft peaks, then fold egg whites, very gently, into egg yolk mixture. Do not over-mix or allow batter to sit too long!

Toss asparagus with a few tablespoons of flour, shaking to remove excess. Dredge in batter and fry in oil, until golden and crisp.

Season with Sel de Mer, a squeeze of lemon, or a generous dousing of malt vinegar and serve in newspaper cones.