Charred Asparagus with Curry Mayo
Serves 6
Showcase spring asparagus with a simple preparation, here charred under a broiler and served with curry mayo. For the mayo, first saute shallot and garlic, then bloom curry powder in the hot pan to release all the flavors. cool the mixture to room temperature before stirring the aromatics into store-bought mayonnaise. cooking the asparagus depends on the size of your spears and your preference for a little or a lot of char. toss them in olive oil and slide them under a broiler turned to high. Watch them closely; it does not take long before they've gone too far. Serve them to mom for brunch right out of the oven or at room temp, with a poached or fried or hard-cooked egg. they will shine.
MAYO
1 tablespoon olive oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 teaspoon curry powder
¼ teaspoon salt, or more to taste
½ cup mayonnaise
1 tablespoon lemon juice
1. in a skillet over medium-high heat, heat the olive oil. Add the shallot and garlic. cook, stirring often, for 1 to 2 minutes, or until the shallot softens. Add the curry powder, and cook, stirring, for 1 to 2 minutes, or until it is aromatic and has absorbed the oil. Add the salt. cool to room temperature.
2. in a bowl, stir the mayonnaise with the shallot mixture until blended. Stir in the lemon juice. taste for seasoning and add salt, if you like. cover and refrigerate until serving.
ASPARAGUS
2 bunches fresh asparagus, ends snapped off
1 tablespoon olive oil
Salt and pepper, to taste
2 tablespoon chopped fresh chives
1. Slide an oven rack 5 to 6 inches below the broiler element. turn the broiler to high.
2. on a rimmed baking sheet, toss the asparagus with the olive oil and a generous pinch each of salt and pepper. broil for 5 to 7 minutes, turning the spears occasionally and watching them closely, or until the asparagus are tender and beginning to char.
3. transfer the asparagus to a platter. Sprinkle with chives. Serve with the curry mayo.