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    Battered deep-fried asparagus with garlic and herb aiolis

    Battered deep-fried asparagus with garlic and herb aïoli recipe

    This is a lovely dinner-party starter, and the aïolis can be used for fish or meat. The crispy batter complements the asparagus very well.

    Cook’s tip: The aïolis can be refrigerated for a few days.

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    Battered deep-fried asparagus with garlic and herb aïoli

    Serves: 4
    Cooking Time: 25 mins

    Ingredients

    • Aïoli

    • 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

    • Asparagus

    • 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

    Instructions

    1

    To make the aïoli, place the garlic, egg yolks, breadcrumbs, vinegar, salt and pepper into a blender and process until a smooth paste is formed.

    2

    While the motor is running, add the oil in a thin stream, to form a thick emulsion. Add the boiling water.

    3

    Remove half the mixture for the garlic aïoli. Set aside until needed.

    4

    To the other half, add the herbs and process to a fine paste. Set aside until needed.

    5

    For the asparagus, sift the flour into a large bowl and beat in the eggs and seasoning.

    6

    In a large pot, heat the oil on high until hot.

    7

    Add the soda water to the flour to form a paste thick enough to coat the asparagus well. You may need to add more liquid as you go. Do not add the liquid until you are ready to fry as the mixture will lose its air.

    8

    Place the asparagus one at a time into the batter and drop into the hot oil. Repeat until they are fried. Fry until slightly browned, about 2 minutes. Remove, drain and season. Serve immediately with the aïolis.

     

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