FRIED ASPARAGUS WITH CAESAR DRESSING

Fried Asparagus With Caesar Dressing image

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 18

Previous Next

Ingredients

2 egg yolks
1 small clove garlic, grated or finely minced
2 teaspoons red-wine vinegar
1 teaspoon freshly ground black pepper, plus more to taste
12 anchovy fillets, minced
1 teaspoon fish sauce (nam pla), optional
A few dashes Tabasco
1 cup olive oil
Lemon juice to taste, plus lemon wedges for serving
Oil for shallow frying
2 eggs
2 tablespoons cream
Salt
16 fat asparagus stalks, trimmed and cut in half lengthwise
4 scallions, trimmed and cut in half lengthwise
Flour for dredging
Bread crumbs for dredging
Shaved Parmesan for garnish

Steps:

Combine the egg yolks, garlic, vinegar, pepper, anchovies, fish sauce (if using) and Tabasco in a bowl. Gradually whisk in the olive oil, a little at a time, until the mixture emulsifies and thickens. Add lemon juice to taste and water to thin to a creamy consistency.
Meanwhile, heat about 1/2 inch of oil to 350 degrees in a skillet. Beat together the eggs and cream, and add a little salt and pepper. Dredge the asparagus and the scallions in flour, then egg, then bread crumbs, and fry, in batches if necessary, turning once, until nicely browned, about 5 minutes.
Drain on paper towels, and arrange on plates; drizzle with the dressing, top with the Parmesan, and serve with lemon wedges.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 28 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 483 milligrams, Sugar 2 grams, TransFat 0 grams