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Asparagus Frito Misto With Aioli &
Tomato−Prosciutto Reli
1
2
Large Egg
Tablespoon Chopped garlic
Juice of two lemons
1
1
Tablespoon Dijon mustard
−1/2 Cup Vegetable oil
Salt; to taste
Freshly−ground black pepper; to taste
4
1
6
Roma tomatoes; peeled, seeded, and small diced
/4 Cup Small−diced red onions
Ounce Prosciutto ham; julienned
Drizzle of extra−virgin olive oil
2
1
2
2
2
2
1
Tablespoon Chiffonade of basil
Pound Asparagus; blanched
Cup All−purpose flour
Large Eggs; beaten
Tablespoon Milk
Ounce Grated Parmigiano−Reggiano cheese
/2 Fat; 0 Other Carbohydrates
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.
Servings: 4
Asparagus Frito Misto With Aioli & Tomato−Prosciutto Reli
28
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