Serves: 4
Ingredients:
About 500g of asparagus
Olive oil, a drizzle
Herbs to garnish
Salt to taste
For the mayo:
2 hard boiled eggs
20ml of extra virgin olive oil
50ml of veg oil
20ml of Prosecco DOC reduction (150 ml of Prosecco DOC, 1 shallot, 1 bay leaf)
1 tsp of mustard
Salt to taste
For the pangrattato
20g of sun dried tomatoes
10g of capers
1 garlic clove
150/200g of coarse bread crumbs
2 tbsp of extra virgin olive oil
Salt to taste
METHOD:
Trim the asparagus from the woody ends and remove the larger spikes with a pairing knife. Now blanche them quickly in salted boiling water for 1 minute and cool them down immediately in iced water to retain the colour. Drain and pat dry well.
To make the fake mayo, peel the eggs and prepare the Prosecco DOC reduction by letting the Prosecco reduce on low heat with the chopped shallots and bay leaf. Once ready let it cool and pass through a sieve. Blitz the eggs with the oil, mustard, the reduction and a touch of salt. Use a powerful blender to achieve a smooth consistency and making sure the oil is well incorporated.
To make the toasted pangrattato simply fry the chopped garlic in oil and add the chopped tomatoes and capers. Fry for 2 minutes and stir in the breadcrumbs. Season with a pinch of salt and cook on medium heat while stirring until lightly browned. Set aside.
Plate the asparagus with the sauce underneath or on the side, top with a sprinkle of pangrattato and garnish with fresh herbs. Add a scrunch of black pepper if you like and serve with a glass of Prosecco DOC.
Recipe by Danilo Cortellini
