Battered deep-fried asparagus with garlic and herb aiolis – Food & Home Magazine
Crispy battered asparagus with garlic and herb aïolis—perfect for dinner parties. Easy to make, great for fish or meat too.
Ingredients
- <h3>Aïoli</h3>
- 4 garlic cloves, crushed
- 3 egg yolks
- 60ml fresh white breadcrumbs
- 30ml white wine vinegar
- pinch salt and black pepper
- 300ml sunflower oil
- 15ml boiling water
- 2 handfuls assorted parsley, origanum, basil and coriander
- <h3>Asparagus</h3>
- 140g self-raising flour
- 2 eggs
- salt and freshly ground black pepper, to taste
- oil, for frying
- 80ml soda water
- 400g green asparagus, parboiled so they are still slightly undercooked
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