In a medium-sized saucepan heat up the butter and water until the water is simmering and the butter is melted.

Add in the salt, black pepper, and flour.

Stir well to combine. Continue mixing on a low flame for a full minute.

Take it off the heat and let the mixture cool for 2-3 minutes.

One at a time vigorously beat in the eggs, making sure each egg has been thoroughly incorporated before adding the next egg.

Beat in the grated young Asiago Cheese

Spoon the batter into a piping bag fitted with a large star tip. Or you can use a large plastic storage bag, cut off the end and fit with a large star tip before filling with the batter. Pipe the churro batter into 3 inches long logs onto a wax paper, or parchment lined tray.

Cover with plastic wrap and let chill for at least 30 minutes.

Stir together the fig butter, the balsamic vinegar and then enough water to thin it out to a thin dipping consistency. Put aside to have ready for serving.

In a large flat-bottomed pot, heat at least 2 inches of the vegetable oil to 375°

Fry several churros at a time, try not to overcrowd the pan as it will lower the oil temperature too much. Fry until golden brown, turning them over after 2 minutes, continue to fry for an additional 1 ½ to 2 minutes until they are evenly golden brown.

Let drain on paper towels while you fry more batches of the churros.

While they are still warm coat the churros in the grated aged Asiago Cheese by either rolling them in a plate of the cheese or shaking them in a plastic bag filled with grated Asiago. Sprinkle more grated Asiago cheese over the top of the finished churros.

Serve while still warm, with the fig dipping sauce.