Seaside fare in a crisp wrap
Dip asparagus in squid ink for that extra umami flavor
ASPARAGUS COATED WITH SQUID INK AND AIOLI SAUCE
Asparagus 3 tbsp. all-purpose flour 1 tsp. baking soda 1 egg 2 tbsp. squid ink 1 cup vegetable oil Salt 15 cloves garlic, chopped 1/2 cup vegetable oil 11/2 cup milk
1. In a medium bowl, mix the all-purpose flour, baking soda, egg, squid ink, and salt until thick. 2. Remove the dry ends of the asparagus. 3. In a pan, heat the vegetable oil. While waiting, dip the asparagus into the squid ink mixture. 4. Fry the asparagus until the squid ink coating becomes crisp. For the aioli sauce 1. In a pot, cook the chopped garlic and vegetable oil on a low fire for around 10 to 15 minutes. 2. Using a strainer, separate the oil from the garlic. 3. Using a blender, combine milk and the cooked garlic. Pour the garlic oil into the blender little by little until mixture thickens. Add salt to taste.