Preheat the fryer.
In a mixing bowl, combine the garlic, tomatoes, onions, and prosciutto. Season with salt, pepper and a drizzle of olive oil. Stir in the basil. Set aside. Season the asparagus and flour with salt and pepper.
In a shallow pie pan, whisk the eggs and milk together. Season with salt and pepper. Dredge each asparagus spear in the seasoned flour. Dip each spear in the egg wash, letting the excess drip off. Dredge the spears back in the flour, coating completely. Carefully lay a couple of the spears in the hot oil and fry until golden brown. Fry in batches. Remove the asparagus from the oil and drain on paper towels. Season with salt and pepper.
To serve, lay the asparagus on a platter. Drizzle the aioli over the top. Mound the relish in the center of the asparagus and garnish with the cheese.
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
about 3/4 cup
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipes courtesy Emeril Lagasse, copyright 1998