Vegetable oil for frying
24 thin asparagus spears, ends trimmed
1 cup rice flour
1/4 t baking powder
1/4 t baking soda
1 t canola oil
1 cup club soda
1/2 t salt
Lemon wedges for garnish

Whisk together rice flour, baking powder, baking soda, canola oil, club soda, and salt.
Pour vegetable oil 1” deep into large saucepan.
Heat to 350°.
Dip asparagus in batter in batches.
Fry in the hot oil until golden and crisp, approximately 4 minutes.
Drain spears on paper towels.
Sprinkle with salt.
Serve with lemon wedges.

Serves 8 for cocktails, counting on 3 per person.