Best Roasted Asparagus Recipe with Hot Honey and beer batter Crispy Topping
Why I make asparagus like this
When asparagus season hits in Washington, it’s a different product. Thick, snappy, actually has structure to it.
When I was cooking at Palace Kitchen in Seattle, we used to run it over the wood-fire grill all the time. No overthinking it. Oil, salt, fire. That’s it. And it was always one of those things that just worked.
This version builds off that. Same hard char, but layered up with chorizo hot honey, crispy fried bits, and something creamy underneath.
It looks like a lot, but it’s honestly pretty simple once you break it down.
Ingredients
Asparagus
- 1 bunch thick asparagus (about 450 g)
- 2 tbsp extra virgin olive oil (30 ml)
- Salt to taste
Chorizo Hot Honey
- 4 oz chorizo, pork or beef (115 g)
- 1 to 2 tbsp vinegar, preferably rice wine vinegar (15 to 30 ml)
- 1/2 cup honey (170 g)
- 1/2 tbsp cayenne, or to taste (3 g)
- Salt to taste
Crispy Fry Bits
- 1 cup all-purpose flour (120 g)
- 1/2 cup potato starch (60 g)
- 1 tbsp smoked paprika (8 g)
- 1 tbsp baking powder (12 g)
- 1 tbsp kosher salt (15 g)
- 1 tbsp black pepper (8 g)
- About 1 cup beer, adjusted as needed (240 ml)
To Finish
- Pickled red onions (recipe on site)
- Whipped asparagus ricotta (coming in the next post this week)
Instructions
1. Char the asparagus
Toss the asparagus with olive oil and salt.
Cook it over an open flame if you can. If not, a ripping hot pan or oven works.
You’re not looking for light color. Let it get properly charred. That’s where all the flavor is.
2. Make the chorizo hot honey
Cook the chorizo in a small saucepan until it’s crispy and the fat is rendered.
Deglaze with vinegar and scrape everything up.
Add the honey and cayenne, then let it warm through.
Taste and adjust salt if needed. Keep it warm.
3. Make the crispy bits
In a bowl, mix the flour, potato starch, paprika, baking powder, salt, and pepper.
Whisk in beer until you get something close to a thick crepe batter.
Heat neutral oil to 350°F (175°C).
Dip your fingers, a fork, or a whisk into the batter and let it drip straight into the oil.
Fry until golden brown, then pull them out and salt immediately.
These are basically controlled chaos. That’s what you want.
4. Build the dish
Spread the whipped asparagus ricotta on the base. That recipe is coming in the next post this week.
Lay the charred asparagus over the top.
Spoon over the chorizo hot honey.
Finish with the crispy bits and pickled red onions.
Notes
- Don’t undercook the asparagus. The char is the point.
- The crispy bits are one of those things you’ll start putting on everything.
- You don’t need a wood-fire grill, but if you have access to flame, use it.
Best Roasted Asparagus Recipe with Hot Honey and beer batter Crispy Topping
Ingredients
Asparagus
- 1 bunch thick asparagus about 450 g
- 2 tbsp extra virgin olive oil 30 ml
- Salt to taste
Chorizo Hot Honey
- 4 oz chorizo pork or beef (115 g)
- 1 to 2 tbsp rice wine vinegar 15 to 30 ml
- 1/2 cup honey 170 g
- 1/2 tbsp cayenne pepper or to taste (3 g)
- Salt to taste
Crispy Fry Bits
- 1 cup all-purpose flour 120 g
- 1/2 cup potato starch 60 g
- 1 tbsp smoked paprika 8 g
- 1 tbsp baking powder 12 g
- 1 tbsp kosher salt 15 g
- 1 tbsp black pepper 8 g
- About 1 cup beer adjusted as needed (240 ml)
To Finish
- Pickled red onions
- Whipped asparagus ricotta
Instructions
- Toss the asparagus with olive oil and salt until evenly coated. Cook over an open flame, grill, or in a very hot pan or oven until deeply charred and tender, allowing dark spots to develop for maximum flavor.
- Cook the chorizo in a small saucepan over medium heat until crispy and the fat has fully rendered. Deglaze with vinegar, scraping up any browned bits. Add the honey and cayenne, stir to combine, and keep warm. Taste and adjust salt as needed.
- In a bowl, whisk together the flour, potato starch, smoked paprika, baking powder, salt, and black pepper. Slowly add beer while whisking until a thick, pourable batter forms, similar to crepe batter. Heat neutral oil to 350°F (175°C), then drip the batter directly into the oil using your fingers, a fork, or a whisk. Fry until golden brown and crisp, then transfer to a rack or paper towel and season with salt immediately.
- Spread whipped asparagus ricotta onto the base of a serving plate. Arrange the charred asparagus over the top. Spoon the warm chorizo hot honey over the asparagus, then finish with crispy fry bits and pickled red onions before serving.
