White asparagus with Grana Padano aioli

30 minutes


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


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