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Aioli platter
Serves 4-6 Starters and mains
Ingredients
- 400g asparagus, woody ends snapped off
- 12 quails’ eggs
- 2 heads Little Gem lettuce, leaves separated
For the aioli
- 2 egg yolks
- 2tsp Dijon mustard
- 1 large garlic clove, crushed juice 1⁄2 lemon
- 350ml olive oil (not extra virgin)
- smoked sea salt flakes, to serve
Method
First make the aioli. Combine the egg yolks, mustard, garlic and lemon juice in a bowl using a small whisk. Slowly whisk in the oil, a little at a time, until you have a mayonnaise consistency. If the aioli is getting too thick, add 2tsp warm water before whisking in the remaining oil. Season with salt and black pepper to taste and store in a sealed container in the fridge.
Bring a pan of salted water to the boil, then add the asparagus and eggs. Cook the eggs for 2 minutes and the asparagus for 2–4 minutes depending on the thickness. Drain and refresh in iced water. Drain again and pack in separate portable containers (leave the eggs in their shells for people to peel before eating) and keep in the fridge until ready to pack the picnic.
To serve, arrange the asparagus, lettuce and quails’ eggs on a large platter, with the aioli and smoked salt on the side for dipping and sprinkling.
This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.
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