14/07/2011

Asparagus and Aioli

Asparagus is a paleo super-food, low in calories and very low in sodium, a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fibre, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamine, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium ... high in antioxidants, too.

Sufficed to say, it's awesome!

What better than to accompany with an egg-rich sauce with a garlic kick? As a snack, a starter or a sharing plate for paleo partners, aioli makes that accompaniment.

Let's make some sauce ...

Collect a number of egg yolks into a bowl. Eggs from naturally raised chickens have a fantastic yellow colour and a great flavour.

Whisk the eggs, pouring up a slow stream of extra virgin olive oil until a fine emulsion is formed. As well as producing a fine sauce, this is great exercise - feel free to use a food processor.

Whisk in some crushed and minced garlic cloves. Use as many as you like, but do not overpower the sauce.

Check for flavour, adding lemon juice, maybe a little salt and some finely ground black pepper. You can optionally include some English mustard powder to boost the kick and add some further yellow colour if need be - it's optional. Feel free to pop in some finely chopped herbs - parsley and basil spring to mind.

Prepare and steam your asparagus, maybe griddle them if you want a smoky flavour.

Assemble the asparagus on one plate, the aioli in a small bowl or ramekin and get stuck in!

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