White asparagus with Grana Padano aioli

Name: White asparagus with Grana Padano aioli
Total time: 30 min
Ingredients: 1 bunch of white asparagus; salt; 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; olive oil; coarse sea salt; chives, finely sliced

by Rosana McPhee

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Starter
easy
2
30 minutes

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This elegant steamed white asparagus recipe from Rosana McPhee is served with a rich Grana Padano aioli and plenty of crusty bread – a beautiful, summery starter.

First published in 2017

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Ingredients

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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

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Method

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

First published in 2017

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