| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains, Dairy |
|
Emlive01 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Egg |
| 2 |
tb |
Chopped garlic |
|
|
Juice of two lemons |
| 1 |
tb |
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 |
tb |
Chiffonade of basil |
| 1 |
lb |
Asparagus; blanched |
| 2 |
c |
All-purpose flour |
| 2 |
lg |
Eggs; beaten |
| 2 |
tb |
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.
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