Battered deep-fried asparagus with garlic and herb aiolis

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.

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

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

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

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

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

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.

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.