Battered Asparagus Spears with Parmesan-Garlic Aioli | Recipes | Greg Norman Estates
Morgan-leigh Norman's Recipe for Battered Asparagus Spears with Parmesan-Garlic Aioli paired with Greg Norman Estates Sauvignon Blanc.
Ingredients
- 2 lb fresh asparagus spears, hard bottoms trimmed, cleaned and dried completely
- 2 cups all-purpose flour
- 1 Tbsp dried oregano
- 1 Tbsp dried parsley
- Sea Salt and pepper to taste
- 1 bottle of Italian Prosecco, chilled
- 3-4 cups vegetable oil
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