White asparagus with Grana Padano aioli
Difficulty Easy
|
Preparation  30 min
|
Servings for  4 people
|
Chef Rosana McPhee
Ingredients
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
Preparation
Start by peeling away the outer skin of the asparagus and chopping away the hard, woody base.
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.
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.
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.
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