Chilled Asparagus with Wild Garlic Mayo

Slofoodgroup Team June 02, 2021

Wild Garlic and Saffron Mayo with Spring Asparagus

Asparagus is a great source of nutrients, fiber, and vitamins. It's flavorful on its own, when cooked right, but tastes even better dressed in mayos and aiolis.

We recommend wild garlic and saffron mayo to pair blanched asparagus. The sweet, earthy taste of saffron complements the asparagus just fine, while the wild garlic gives it a kick without overpowering the sauce.

This recipe combines both vegetable and olive oil to balance the flavor, as well as a bit of mashed potatoes to prevent splitting (no, it's not cheating). We love this vegetable delight served either as a side dish or as a vegetarian main course, next to rice or bread and poached eggs.

Quick Saffron Aioli with Wild Garlic atop Blanched Asparagus  

Serves: 2

Prep Time: 15‘

Cooking Time: 6’

Additional Time: 0’ 

Ingredients

  • 12-14 asparagus spears
  • 1 egg yolk
  • 1 teaspoon yellow mustard
  • 1 handful of fresh, wild garlic (can be substituted with 1 clove of garlic)
  • 1 pinch of saffron
  • 1/2 cup/150 ml vegetable oil
  • 3 tablespoons cold mashed potatoes
  • 1/2 cup/150 ml olive oil plus 1 tablespoon to dress the asparagus
  • lemon juice, to taste
  • salt and freshly cracked black pepper, to taste

Procedure

  1. cut off the hard part of the each asparagus spear and set aside;
  2. bring a pot of salted water to a boil and once it starts boiling, add the asparagus in and cook for 5-6 minutes; remove the asparagus from heat and transfer to ice-cold water to stop the cooking process and to preserve the color; once cold, transfer to a paper towel to dry;
  3. blend the egg yolk, mustard, wild garlic and saffron with a pinch of salt with a hand mixer; with the machine still running, slowly but gradually add the vegetable oil until it emulsifies; add the mashed potato and blend until smooth, then gradually incorporate the olive oil to finish; add 1-2 tbsp of cold water if the consistency is too thick; season with salt and pepper and adjust the acidity with lemon juice;
  4. to serve, place the asparagus in a large bowl and season with salt, pepper and 1 tbsp of olive oil; arrange 6-7 asparagus spears each plate and spoon the wild garlic mayo on top.




Slofoodgroup

Author


Leave a comment

Comments will be approved before showing up.


Also in Our Blog, Stories, Recipes, and Spices

What is the Difference Between Black and White Peppercorns

by Slofoodgroup September 18, 2021

The difference between black and white peppercorns lies in more than just their outer appearance. Flavor, aroma, processing, and uses also vary drastically. This article uncovers the differences are between these two types of peppercorns and also gives insight into the other types of true peppercorns.

View full article →

Vincigrassi

by Slofoodgroup September 15, 2021

Italian Mushroom Vincigrassi with Prosciutto and Black Truffle Oil strays slightly from the traditional Eastern Italian dish with a meat ragu, but it's an exceptional take on the classic. It's a great dish for preparing ahead of time and throwing in the oven for an easy  weeknight meal.

View full article →

Is There a Good Substitute for Truffles

by Slofoodgroup September 11, 2021

Curious about what can truffles be substituted for fresh truffles in your recipe? While there are definitely substitutes for truffles out there, most are not GOOD substitutes, but if you are having a hard time finding or can't afford the real thing, we have some non-synthetic ideas.

View full article →