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Asparagus Crostini with Confit Garlic Aioli

Serve these asparagus crostini as a party starter or a quick snack.
Prep Time30 mins
Cook Time1 hr 30 mins
Course: Appetizer
Cuisine: Italian
Keyword: asparagus, party starter, snack
Author: Andra Constantinescu


  • 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

for seasoning

  • 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: