tuile molds

1 head garlic, peeled

1/2 cup + 2 tablespoons Tuscanini Olive Oil, divided

1 medium onion, diced

2 bunches white asparagus, cut into 2-inch pieces

6 cups chicken stock, such as Manischewitz

1 cup dry or semi-dry white wine, such as Baron Herzog Late Harvest Chenin Blanc

kosher salt

freshly ground white pepper

2 egg whites, room temperature

1/2 cup flour

3 tablespoons Tuscanini Light Olive or canola oil

1/2 teaspoon kosher salt

1 teaspoon paprika or 2 cubes Gefen Frozen Parsley, thawed (for color)