Asparagus Crostini with Confit Garlic Aioli
Serve these asparagus crostini as a party starter or a quick snack.
- 1 bunch asparagus
- 8 slices baguette or ciabatta
for the confit garlic aioli
- 2 egg yolks
- 1 tsp mustard
- 250 ml rapeseed oil
- 5 cloves garlic
- 100 ml sunflower oil
- Maldon salt
- olive oil extra virgin
- greek basil
- black pepper ground
- lemon zest
Preheat the oven at 100C.
Put the 100 ml of sunflower oil and garlic cloves in a small pan and place in the oven for 30-45 minutes, or until the garlic is soft. Take the garlic out with a slotted spoon and allow it to cool at room temperature. To make the aioli, put the garlic, egg yolk and mustard in a food processor and blitz to a paste. Gradually add the rapeseed oil and continue mixing until you get a thick sauce. Season with salt. Turn the oven heat up to 160C.Place the baguette slices on to a baking sheet, season with salt and a drizzle of oilve oil and place in the oven at 160C for 10-15 minutes, until the bread becomes crispy.
Meanwhile, bring a pan of salted water to boil and blanch the asparagus for about 2-3 minutes. Once blanched, take the asparagus out and set it aside on a plate. Drizzle with olive oil.
To assemble the crostini, place a teaspoon of ailoi on each slice of bread. Add the asparagus and Greek basil. Season with freshly ground black pepper and lemon zest.
Special equipment needed for this recipe: