Fried Asparagus With Caesar Dressing

• 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

1. Combine the egg yolks, garlic, vinegar, pepper, anchovies, fish sauce (if using) and Tabasco in a bowl.
2. Gradually whisk in the olive oil, a little at a time, until the mixture emulsifies and thickens.
3. Add lemon juice to taste and water to thin to a creamy consistency.
4. Meanwhile, heat about 1/2 inch of oil to 350 degrees in a skillet.
5. Beat together the eggs and cream, and add a little salt and pepper.
6. 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.
7. Drain on paper towels, and arrange on plates; drizzle with the dressing, top with the Parmesan, and serve with lemon wedges.

egg yolks, clove garlic, redwine vinegar, freshly ground black pepper, anchovy, fish sauce, dashes tabasco, olive oil, lemon juice, shallow frying, eggs, cream, salt, stalks, scallions, flour, bread crumbs

Taken from cooking.nytimes.com/recipes/1014591 (may not work)