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
PREPARATION
- 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 ½ 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.
