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Asparagus Frito Misto With Aioli and Tomato Prosciutto Reli Ingredients

1 Large Egg 2 Tablespoon Chopped garlic Juice of two lemons 1 Tablespoon Dijon mustard 1−1/2 Cup Vegetable oil Salt; to taste Freshly−ground black pepper; to taste 4 Roma tomatoes; peeled, seeded, and small diced 1/4 Cup Small−diced red onions 6 Ounce Prosciutto ham; julienned Drizzle of extra−virgin olive oil 2 Tablespoon Chiffonade of basil 1 Pound Asparagus; blanched 2 Cup All−purpose flour 2 Large Eggs; beaten 2 Tablespoon Milk 2 Ounce Grated Parmigiano−Reggiano cheese

• Preheat the fryer. In a food processor, fitted with a metal blade, combine the egg, 1 tablespoon of garlic, lemon juice, and mustard. Season with salt and pepper.
• With the machine running, in a steady stream, add the oil, a little at a time. Process until the mixture is thick.
• Remove from the processor and season with salt and pepper. Cover with plastic wrap and chill until ready to use.
• In a mixing bowl, combine the remaining garlic, tomatoes, onions, and prosciutto.
• Season with salt, pepper and a drizzle of olive oil. Stir in the basil. Set aside. Season the asparagus and flour with salt and pepper.
• In a shallow pie pan, whisk the eggs and milk together. Season with salt and pepper. Dredge each spear in the seasoned flour. Dip each spear in the egg wash, letting the excess drip off. Dredge the spears back in the flour, coating completely.
• Carefully lay a couple of the spears in the hot oil and fry until golden brown. Fry in batches.
• Remove the asparagus from the oil and drain on paper towels.
• Season with salt and pepper.
• To serve, lay the asparagus on a platter. Drizzle the aioli over the top.
• Mound the relish in the center of the asparagus and garnish with the cheese.
• This recipe yields 4 servings.

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