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Recipe Name: Asparagus Frito Misto With Aioli & Tomato-prosciutto Reli Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Egg
2 Tablespoon(s) Chopped garlic
Juice of two lemons
1 Tablespoon(s) Dijon mustard
1 1/2 Cup(s) Vegetable oil
Salt, to taste
Freshly-ground black pepper
to taste
4 Roma tomatoes, peeled
seeded
And small diced
1/4 Cup(s) Small-diced red onions
6 Ounce(s) Prosciutto ham, julienned
Drizzle of extra-virgin
Olive oil
2 Tablespoon(s) Chiffonade of basil
1 Pound(s) Asparagus, blanched
2 Cup(s) All-Purpose Flour
2 Eggs, beaten
2 Tablespoon(s) Milk
2 Ounce(s) Grated parmigiano-reggiano
cheese
Directions:
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.

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


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