Asparagus Frito Misto With Aioli & Tomato-prosciutto Reli

The hallmark of the preaching which the Spirit effects is 'boldness'... As in the Old Testament, when the Spirit fills the servant of God He 'clothes himself' with that person, and aspects of the Spirit's authority are illustrated in the courageous declaration of the Word of God. This boldness appears to involve exactly what it denotes: there is freedom of speech. We catch occasional glimpses of this in the Acts of the Apostles. What was said of the early New England preacher Thomas Hooker becomes a visible reality: when he preached, those who heard him felt that he could pick up a king and put him in his pocket!

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains, Dairy		Emlive01	4	Servings

INGREDIENTS

1		Egg
2	T	Chopped garlic
		Juice of two lemons
1	T	Dijon mustard
1 1/2	c	Vegetable oil
		Salt, to taste
		Freshly-ground black pepper
		to taste
4		Roma tomatoes, peeled
		seeded
		And small diced
1/4	c	Small-diced red onions
6	oz	Prosciutto ham, julienned
		Drizzle of extra-virgin
		olive oil
2	T	Chiffonade of basil
1	lb	Asparagus, blanched
2	c	All-purpose flour
2		Eggs, beaten
2	T	Milk
2	oz	Grated Parmigiano-Reggiano
		cheese

INSTRUCTIONS

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.
Comments: The original recipe title as listed is "Asparagus Frito
Misto With Lemon Garlic Aioli And A Tomato And Prosciutto Relish".
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B35 broadcast 05-06-1998) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-02-1998  Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1365 Calories From Fat: 965 Total Fat: 109g Cholesterol: 207.3mg Sodium: 2297.5mg Potassium: 638.3mg Carbohydrates: 56.1g Fiber: 3.1g Sugar: 1.5g Protein: 42.2g