Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 26

Preheat the oven to 150°C/300°F/Gas Mark 2. Snip the ends off the garlic cloves. Put them on a small oven tray, drizzle them lightly with olive oil and roast them in the oven for 10-15 minutes until they are soft. Once they are done, squeeze the flesh from the skins.

Put the blood orange juice in a small pan and heat gently until reduced by half Leave to cool for a few minutes.

For the aïoli, put the roasted garlic, egg yolks, egg and dill in a food processor and blend for 1 minute. With the motor still running, pour in the olive oil very slowly until the aïoli is very thick. Gradually add in the blood orange juice until you are satisfied with the colour and flavour and you have a dipping consistency. Season with a little salt and pepper. Taste the aïoli and add a little lemon juice if you wish.

Turn the oven up to 200°C/400°F/Gas Mark 6. Snap the tough ends off the asparagus and discard. Lay the asparagus on an oven tray, drizzle with a little olive oil and season with salt. Roast in the oven until just tender and lightly browned, but still crisp, about 4-5 minutes. Serve immediately with the blood orange aïoli as a dip.

Serves 4 as a starter or side dish
500g (18oz) fat asparagus spears
olive oil

FOR THE BLOOD ORANGE AïOLI
2 garlic cloves, unpeeled
200–300ml (7–10fl oz) olive oil
juice of 2 blood oranges
2 egg yolks
1 egg
1 tbsp chopped fresh dill
salt and pepper
juice of 1/2 lemon (optional)