Asparagus: Spears of spring
Published 6:56 pm Tuesday, April 10, 2012
Asparagus is springing up!
Although a lot of people have the perception that the skinny asparagus is preferable, it’s the fatties that have the best flavor, says Seattle-based celebrity chef Kathy Casey.
“Tasty asparagus has been a mainstay at fine restaurants forever,” she says. “You see it on almost every grand steakhouse’s menu as a side dish — slathered in hollandaise. And, really, who doesn’t love that little splurge? An equally delicious way to serve up this local short-season wonder is freshly grilled and served hot or cold.”
Another bonus of the spring treat is that, with more than 22 million pounds of asparagus grown in Washington state, shoppers can often find the freshest of stalks at area grocery stores.
Grilled Asparagus with Hazelnut Aioli
Serves 4 to 6
Ingredients for the salad
2 bunches (about 2 pounds) fat asparagus
Olive oil for brushing asparagus
Salt
Hazelnut Aioli (recipe follows)
Instructions
1. Wash the asparagus and trim off and discard the bottom 3 inches. Meanwhile, prepare a very hot grill.
2. Lightly brush asparagus with olive oil. Grill for about 1 minute on each side, until the spears have nice grill marks and are just barely tender. Sprinkle with a little salt.
3. Serve hot, warm, or even cold. Drizzle with Hazelnut Aioli or put the aioli in individual dishes for dipping.
Ingredients for the aioli
Makes 1½ cups
½ cup toasted hazelnuts
¼ teaspoon sugar or honey
1 tablespoon minced garlic
1½ tablespoons fresh lemon juice
½ teaspoon Dijon mustard
2 egg yolks
½ teaspoon salt
¾ cup olive oil
¼ cup hazelnut oil
1 tablespoon water
Instructions
1. In a food processor, place the hazelnuts, sugar, garlic, lemon juice, mustard, egg yolks and salt. Process until smooth.
2. In a measuring cup, mix together the olive and hazelnut oils.
3. With the food processor running, slowly drizzle in the oils; the drizzle should be about the width of a spaghetti strand. The mixture will slowly begin to emulsify, forming a mayonnaise-like consistency. (Don’t add the oil too fast, or the mixture will break.)
4. When all the oil has been added, pulse in the water. Store, refrigerated, until ready to use. The aioli can be made up to 3 days in advance.
Recipe courtesy of Kathy Casey Food Studios. Kathy can be reached at www.dishingwithkathycasey.com.
