Asparagus fritters and aioli

Method

1. If you’re taking the whisking route for the aioli (see bottom left), combine the egg yolks, mustard, vinegar and garlic in a bowl. Whisk while adding the oils a drop at a time to begin with, then gradually increase the amount of oil as the emulsion forms. Keep going until you’ve used all the oil. Stir in a pinch of salt and finish with lemon juice.
2. To use the quick aioli method, you need a tall jug or container that fits all the ingredients and just accommodates the stick blender: the narrower the better. Add all the aioli ingredients except the garlic. Put the stick blender in the jug, right at the bottom. Blend on high, holding the container in one hand and slowly bringing the blender away from the bottom. As you do so, the yolks will emulsify and you’ll see the mixture go white and thick. Move slowly to allow the yolks to properly form an emulsion. (If it doesn’t work, use the whisking method with a fresh egg yolk and trickle in the unemulsified mix.) Whizz in the garlic before using.
3. In a bowl, mix the flour and sparkling water together with a good pinch of salt until smooth.
4. Heat 5cm sunflower oil in a deep 24cm frying pan to 190°C, or until a small cube of bread turns golden in 40-50 seconds.
5. Working in batches, put a few spears at a time in the batter. Turn them over, then swiftly lay them side by side in the pan. Fry for 2-3 minutes until the underside is golden, then turn them to fully cook the other side for 1-2 minutes. They’re done when the batter is golden.
6. Drain on kitchen paper. Serve straightaway, stacked up and sprinkled with the vinegar, if you like, alongside the lemony aioli.