Fried Asparagus With Caesar Dressing

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

4 servings

Preparation

1. 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.
2. 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.
3. Drain on paper towels, and arrange on plates; drizzle with the dressing, top with the Parmesan, and serve with lemon wedges.

30 minutes