Crispy Asparagus with Spicy Yuzu Aioli |
Fresh Asparagus (photo by Jason Webber, courtesy of morguefile.com)
A short while back we attended an event in Manhattan celebrating NAVAN, Natural Vanilla Liqueur. Cocktails were on hand as well as a sampling of delights prepared by Chef Jacqueline Lombard, a rising star on the New York culinary scene with her own catering company. We were so taken with her innovative creations, one employing quail eggs and another using Kobe beef, we had to ask her for a recipe we could share with our visitors.
It turns out Jacqueline is as nice as she is talented and she gladly gave us the recipe below. It beautifully illustrates her commitment to creativity, blending the sweet flavor of asparagus with the spiciness of green Thai chili paste and an exotic touch of Yuzu juice, a Japanese citrus that tastes like a mix of lemon and lime. It is a unique and delicious combination of flavors, an elegant hors d’oeuvre sure to impress guests. Get the freshest asparagus and garlic from a local farm stand or farmers market to serve this one at its very best.
Jacqueline tells us this dish pairs very nicely with Bodegas Godeval Vina Godeval Blanco 2007, and she knows. Ever the entrepreneur, Jacqueline has just launched a wine review site.
Ingredients
For the Aioli
• 1 Egg yolk
• ½ Clove garlic, minced (about ½ teaspoon)
• ½ Ounce Yuzu juice
• ¼ teaspoon green Thai chili paste
• ¼ Teaspoon kosher salt
• 6 Ounces extra Virgin Olive Oil
For the Asparagus
• 1 Pound green asparagus, trimmed & cut into 4” lengths
• Club soda
• Rice flour
Preparation
1. In a blender or food processor, buzz egg yolk, garlic, Yuzu juice, chili paste and salt together. Whipping at medium speed, slowly drizzle in the olive oil, drop by drop, until a thick, mousse-like emulsion forms. Taste for seasoning and store in the refrigerator until ready to use.
2. Preheat a deep fryer filled with vegetable oil to 375 degress F. Dip the asparagus in club soda and then toss gently in the rice flour. Fry for 4-5 minutes until the asparagus is light golden brown in color and crispy. Drain on paper towels, sprinkle with salt, and serve with the spicy Yuzu Aioli.
Chef Jacqueline Lombard
For more info about Jacqueline’s catering company go to: Jacqueline Lombard Events
You can check out her impressive new wine review site at: Jacqueline Lombard Wine Reviews
To order Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California (our favorite) go to: L'Autunno Blend Extra Virgin Olive Oil
