Crispy asparagus with honey

Crispy asparagus with honey is the perfect combination of light, crispy indulgence and fresh, bright flavor. The batter – infused with lemon zest, coriander and fresh tarragon – elevates the delicate asparagus (use chilled sparkling water to ensure a light, airy batter), making each bite fragrant and golden.

Don't overmix the batter; small lumps help it stay crisp. Served with a drizzle of honey and a squeeze of lime, this dish hits all the right notes: sweet, savory, tangy and herbaceous.

It’s ideal as a crowd-pleasing appetizer for an Easter menu or cocktail party nibble. Plus, it’s quick to make, beautifully presented, and far more exciting than your standard veg dish. The only hosting hitch? You need to serve immediately for peak crunch factor. Two more cook's tips: fry in batches to avoid dropping the oil temperature and choose thin asparagus spears for the best texture.

Ingredients

• Serves 6
• ¾ cup all-purpose flour
• 3 tablespoons cornstarch
• Salt and freshly ground black pepper
• Zest of 1 lemon
• 3 tablespoons chopped fresh tarragon
• 1 tablespoon ground coriander
• 1 cup chilled sparkling water
• Vegetable oil, for deep frying
• 9 oz thin asparagus spears
• Honey and lime wedges, to serve

The Homes & Gardens Method

1. Make the batter. In a shallow dish slightly longer than the asparagus, whisk together the flour and cornstarch.

2. Add a pinch of salt and pepper, then mix in the lemon zest, tarragon, and coriander.

3. Pour in the sparkling water and stir briefly – leave the mixture slightly lumpy.

4. Fill a deep saucepan halfway with vegetable oil and heat to 375°F (or until a drop of batter floats and sizzles immediately).

5. Dip a few spears of asparagus into the batter, then carefully lower into the hot oil.

6. Fry for two to three minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towels while you fry the rest.

7. To serve, arrange on a pretty platter (this Brisa platter from Bloomingdale's is just like the one above), sprinkle lightly with salt and serve with lime wedges and a small bowl of honey for dipping.

Serve this crispy asparagus hot and just watch them vanish — it pairs perfectly with the rest of your Easter spread.