One of my very favorite things to do while travelling is to bar hop in fancy hotel bars. While in Chicago between Christmas and New Year’s Brenton, The Don and I went to several marvelous spots.
This is a solid wall of champagne (my drink of choice!) in the Sofitel. We also sampled the bars at Palmer House, Waldorf, Peninsula, Public (formerly Ambassador), and Four Seasons. We left a few for the next visit!
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.
Ready for my friends to “Come on In”!
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