White asparagus with Grana Padano aioli
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.
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
Method
1
Start by peeling away the outer skin of the asparagus and chopping away the hard, woody base
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
3
To make the aioli, mash the garlic and salt in a bowl until you have a smooth paste
4
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
5
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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White asparagus with Grana Padano aioli
