White asparagus with Grana Padano aioli

2
30 minutes

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