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
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
with the cheese.