Asparagus with roast garlic alioli
Asparagus only needs the lightest touch to make it irresistible, and this simple recipe brings out the full flavour. Chargrilled asparagus are served alongside alioli to create a garlic lover’s dream. We decided to roast the garlic and add lemon juice to make it brighter, tangier and fresher than the traditional Spanish version. This sauce compliments the asparagus beautifully, but also goes perfectly with any other vegetable, so be sure to make extra.
Ingredients
- 2 bunches of asparagus
- 1 garlic bulb
- 1 egg yolk
- juice of ½ lemon
- 150ml olive oil
- salt
Method
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Step 1
Preheat oven to 190°C/Gas 5. Slice the top off the garlic bulb and place it in a baking dish. Drizzle a little olive oil on top and flip it over. Bake for 25-30 minutes or until the garlic is soft when pierced with a knife. Let it cool for 15 minutes.
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Step 2
Meanwhile, heat a griddle pan until smoking hot and prepare the asparagus by cutting off any tough ends. Lightly oil and grill in batches until you have a thick black mark on each side. Place them on a serving plate, sprinkle some flaky salt on top and set aside.
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Step 3
Squeeze the garlic from the bulb into a blender or food processor and add the egg yolk and lemon juice. On a low speed, slowly pour in the oil until a cream sauce begins to form. To finish off, season to taste with salt and place into a small serving bowl next to the chargrilled asparagus.