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Put oven rack in middle position and preheat oven to 200 F.
Whisk together flour, salt, zest, and pepper in a bowl until
combined, then add beer, whisking until smooth.
Heat 3 inches oil in a 3- to 4-quart heavy saucepan over
moderately high heat until it registers 375 F on thermometer.
Submerge asparagus spears in batter to coat. Working in batches
of 10, drag 1 at a time gently against rim to remove excess batter,
then transfer to oil and fry, stirring gently to keep asparagus from
sticking together, until golden, 2 to 3 minutes. Transfer as fried
with a slotted spoon to a paper-towel-lined baking sheet and keep
warm in oven. Return oil to 375 F between batches. Serve with
lemon dipping sauce.
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