These sophisticated appetizers feature tender asparagus spears wrapped in salty prosciutto, then coated in a light, crispy batter and fried to golden perfection, creating an irresistible combination of textures and flavors.
Recipe Details
Ingredients
- 24 spears medium asparagus spears, trimmed
- 12 slices prosciutto slices, halved lengthwise
- 125g all-purpose flour
- 30ml cornstarch
- 5ml baking powder
- 2.5ml fine sea salt
- 1.25ml white pepper
- 180ml cold sparkling water
- 1 large large egg white
- 500ml vegetable oil for frying
- 5ml fresh lemon zest
- 120ml high-quality mayonnaise
- 1 clove garlic, minced
- 15ml fresh lemon juice
- 30ml fresh herbs (chives, parsley, or dill), chopped
- 15ml capers, drained and chopped
- 45g Parmesan cheese, grated
- 2 lemons lemon wedges for serving
Instructions
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Bring a large pot of salted water to a boil. Blanch 24 spears medium asparagus spears for 2 minutes until bright green and just tender. Immediately transfer to ice water to stop cooking. Drain and pat completely dry.
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Wrap each asparagus spear with half a slice of 12 slices prosciutto slices, starting at the tip and spiraling down, leaving the bottom 2.5cm (1 inch) uncovered for easy handling.
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In a bowl, whisk together 125g all-purpose flour, 30ml cornstarch, 5ml baking powder, 2.5ml fine sea salt, and 1.25ml white pepper.
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In a separate bowl, whisk 1 large large egg white until foamy. Gradually add 180ml cold sparkling water while whisking gently to maintain bubbles.
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Pour the sparkling water mixture into the flour mixture and whisk just until combined. The batter should be light and slightly lumpy - don't overmix.
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Heat 500ml vegetable oil for frying in a heavy pot to 180°C (350°F). Line a baking sheet with paper towels.
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Meanwhile, make the aioli by combining 120ml high-quality mayonnaise, 1 clove garlic, 15ml fresh lemon juice, 5ml fresh lemon zest, 30ml fresh herbs (chives, and 15ml capers. Season with salt and pepper to taste.
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Working in batches of 6, dip each prosciutto-wrapped asparagus into the batter, letting excess drip off.
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Carefully lower into the hot oil and fry for 2-3 minutes until golden brown and crispy, turning once if needed.
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Transfer to paper towels and immediately sprinkle with 45g Parmesan cheese while hot.
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Serve immediately with herb aioli and 2 lemons lemon wedges for serving on the side.
Tips
Asparagus Prep: Choose medium-thickness spears that are uniform in size for even cooking. Very thick spears may need longer blanching.
Prosciutto Wrapping: Wrap snugly but not too tightly, as the prosciutto will shrink slightly during frying. Leave space between wraps for the batter to adhere.
Batter Temperature: Keep the sparkling water very cold and mix the batter just before using. The bubbles create the light, crispy texture.
Oil Temperature: Maintain proper oil temperature - too low and the fritters will be greasy; too high and they'll brown before the asparagus is heated through.
Batch Frying: Don't overcrowd the oil, which lowers the temperature and creates soggy fritters. Work in small batches for best results.
Serving Temperature: These are best served immediately while the coating is still crispy. If you must hold them, keep warm in a 95°C (200°F) oven for up to 10 minutes.
Make-Ahead: The asparagus can be blanched and wrapped up to 4 hours ahead. Store covered in the refrigerator and bring to room temperature before frying.
Aioli Variations: Try adding sun-dried tomatoes, roasted red peppers, or different herbs to the aioli for variety.