1 cup flour
1 (12-ounce) can beer
2 pounds asparagus
Mix the flour and seasonings together.
Add the beer to the dry ingredients, mixing gently until thick enough to cling to the asparagus.
Cut the asparagus into two-inch pieces.
Heat the olive oil, then deep-fry the coated asparagus in 2 inches of olive oil until golden brown, turning once.