Asparagus, Roast Garlic Aioli and Pangratatto
Preparation Time: 15mins Cooking Time: 1 hour (for the garlic to roast)
You’ll need: the end of a knob of bread, cut into small cubes (I used stale brioche but any bread will work) a bunch of asparagus olive oil salt and pepper For the roasted garlic aioli: a whole bulb of garlic plus one extra clove 200ml nice shop-bought mayonnaise 100ml extra virgin olive oil the juice of one lemon 1 tbsp dijon mustard salt, sugar and black pepper Make it!
Heat the oven to 160C/325F/Gas3. Slice the top off your whole garlic bulb (see picture), then douse in olive oil and salt. Cover with foil and bake for an hour or until soft. Allow to cool, then squeeze out the softened garlic from each clove. Keeping the oven on, put your cubes of bread onto the same baking tray and bake for 20 mins. What you want is for the croutons to come out hard as a rock, with no softness as this makes them easier to blitz to a sandy texture. Blitz away to smithereens, then season. Blanch your asparagus in salty water for a couple of minutes, then plunge into icy water. For the aioli, blitz the mayonnaise, olive oil, lemon juice, dijon mustard, roast garlic and extra garlic clove (grated). Season with a pinch of salt, sugar and black pepper. To serve, dip each asparagus end in the aioli, and then dip in your pangrattato!
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!