Poached White Asparagus with Aioli and Panko Gremolata
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 15 minutes
COURSE: Starter
The white wine, garlic, and lemon in the poaching liquid infuses these delicate asparagus with a wonderful flavor. Topping with toasty gremolata creates a magnificent side dish that might very well become the star attraction of your meal!
Ingredients
- 2 bunches white asparagus, trimmed
- 2 cloves garlic, smashed
- 1/4 cup white wine
- 1 lemon, zested and juiced
- 2 Tbsp olive oil
- 1 cup panko breadcrumbs
- 2 Tbsp fresh chives, minced
- 2 Tbsp fresh parsley, minced
- 1/2 cup aioli
- Salt and pepper, to taste
Instructions
- In large skillet, add water, smashed garlic, white wine, and lemon juice. Season with salt and pepper and bring to a simmer. Add white asparagus and cook for 3-4 minutes until tender.
- Meanwhile, in a skillet over medium-high heat, add olive oil and panko. Cook for 1-2 minutes until panko turns golden brown. Remove from heat and allow to cool. Once cool add in fresh herbs and season with salt and pepper.
- To serve, spread aioli on bottom of serving platter and add poached asparagus on top. Sprinkle panko gremolata on asparagus and top with lemon zest.
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