Tuesday 25 May 2010

Asparagus and Gremolata Aioli

Asparagus and gremolata aioli is wonderful served as a side dish to red meat.

Ingredients:
a bunch of fresh asparagus, 250g bases snapped off and shafts pealed.
25ml mayonnaise
7.5ml grainy mustard
zest of 1 lemon
7.5ml chopped fresh mint
Sea salt and freshly ground black pepper to season

Method:
Blanch the asparagus in boiling salted water for around 5 minutes.
Mix the mayonnaise, mustard, lemon zest mint and add salt and pepper to season.
Serve the asparagus spears covered with a dollop of gremolata aioli.

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