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    White asparagus with Grana Padano aioli

    Group 393Einfach
    Group 3824 per.
    T230 min

    Chef Rosana McPhee


    • White asparagus:
    • 1 bunch of white asparagus
    • salt
    • Grana Padano aioli:
    • 2 garlic cloves, crushed
    • 1/4 tsp coarse sea salt
    • 100g of mayonnaise, preferably homemade
    • 2 tbsp of olive oil
    • 1 tbsp of lemon juice
    • 35g of Grana Padano, 16 months aged, grated
    • To serve:
    • olive oil
    • coarse sea salt
    • chives, finely sliced



    STEP 1

    Start by peeling away the outer skin of the asparagus and chopping away the hard, woody base.

    STEP 2

    Half fill a large pan with water and bring to the boil. Place a mesh steamer on top, reduce the heat to a simmer and add the white asparagus. Steam until tender. To make the aioli, mash the garlic and salt in a bowl until you have a smooth paste.

    STEP 3

    Add the paste to a food processor with the mayonnaise, Grana Padano and lemon juice. Blend until incorporated, then season to taste with salt and pepper. Cover and chill.

    STEP 4

    To serve, place the white asparagus on a plate and drizzle with extra virgin olive oil. Sprinkle with chives and sea salt and drizzle or pipe the aioli over the top (or serve in a separate dipping bowl). Serve with crusty bread.