Asparagus micardo

Trim the asparagus. Beat eggs with nutmeg, a pinch of salt and a grinding of pepper in a shallow dish. Roll each asparagus spear in the flour (shake off any excess), dip into the milk mixture, and roll in the grated Parmesan cheese. Fry the asparagus, a few spears at a time, in hot oil for about three minutes or until golden brown. Drain on paper towelling and keep warm. Fry onions in butter for two to three minutes until translucent but not brown. Add the tomato, tarragon, 100 ml wine and 100 ml vinegar and simmer over medium heat until reduced by half. Add the remaining vinegar and wine and reduce by half again. Season to taste and add lemon juice. If the sauce is too thick, add a little more wine. Set aside. Wash lettuce, remove core and keep leaves crisp in ice water until needed. Dry lettuce leaves, arrange on plates and
drizzle with tomato sauce, reserving a few leaves. Top with warm asparagus and a spoonful or two of the reserved tomato sauce. Sprinkle with parsley and serve warm.