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1
Preheat the fryer.
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2
In a mixing bowl, combine the garlic, tomatoes, onions, and prosciutto.
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3
Season with salt, pepper and a drizzle of olive oil.
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4
Stir in the basil.
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5
Set aside.
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6
Season the asparagus and flour with salt and pepper.
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7
In a shallow pie pan, whisk the eggs and milk together.
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8
Season with salt and pepper.
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9
Dredge each asparagus spear in the seasoned flour.
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10
Dip each spear in the egg wash, letting the excess drip off.
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11
Dredge the spears back in the flour, coating completely.
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12
Carefully lay a couple of the spears in the hot oil and fry until golden brown.
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13
Fry in batches.
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14
Remove the asparagus from the oil and drain on paper towels.
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15
Season with salt and pepper.
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16
To serve, lay the asparagus on a platter.
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17
Drizzle the aioli over the top.
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18
Mound the relish in the center of the asparagus and garnish with the cheese.
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19
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree.
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20
Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
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21
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
