As­para­gus and egg tramezzini with lemon aïoli

SERVES 4 // PREP TIME 10 MINS // COOK 10 MINS (PLUS COOL­ING)

Gourmet Traveller (Australia) - - Food -

These lit­tle pil­lowy sand­wiches, said to hail from Turin (see our fea­ture on page 84), make the most of spring as­para­gus. They’re best eaten al­most as soon as they’re made. 4 eggs, at room tem­per­a­ture 16 as­para­gus spears

(about 3 bunches), trimmed 8 slices soft white bread, crusts re­moved

LEMON AÏOLI

1 egg yolk

1 tsp Di­jon mus­tard

1 gar­lic clove, finely grated Finely grated rind and juice of 1 lemon

125 ml (½ cup) olive oil

125 ml (½ cup) ex­tra-vir­gin

olive oil

1 For lemon aïoli, whisk yolk, mus­tard, gar­lic, lemon rind and half the juice in a bowl to com­bine. Com­bine oils and grad­u­ally add to bowl, drop by drop to be­gin with and then in a thin steady stream, whisk­ing con­tin­u­ously un­til thick and emul­si­fied. Sea­son to taste, then add re­main­ing lemon juice to taste. Aïoli will keep re­frig­er­ated in an air­tight con­tainer for up to 5 days.

2 Cook eggs in a saucepan of boil­ing wa­ter un­til cooked with just firm yolks (8 min­utes). Drain, re­fresh un­der cold run­ning wa­ter, then peel.

3 Blanch as­para­gus un­til bright green and just ten­der (1-2 min­utes; see cook’s notes p175). Drain and re­fresh, then drain well. Trim as­para­gus so it’s just a lit­tle shorter than the bread.

4 Lay out bread slices and spread thinly with lemon aïoli right to the edges. Thickly slice eggs and place down the cen­tre of half the bread slices, leav­ing a 1cm gap at the top and bot­tom. Ar­range 2 as­para­gus spears each side of egg, sea­son to taste, then sand­wich with re­main­ing bread, aïoli-side down. Press slices to­gether at the sides, then halve di­ag­o­nally and serve. ➤

A home­made lemon aïoli adds flavour and helps to hold the soft white bread to­gether at the edges.

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