Recipe in the Jewish Chronicle, Crispy Asparagus With Homemade Harissa Mayo

Food Pictures - April 2013 (37)_800x532

 

Those original crispy asparagus will make a perfect warm spring starter.

You can also serve them as canapés.

I choose small asparagus dip to make them.

6 brick sheets

24 small green asparagus

3 egg yolks

Vegetable or sunflower oil to brush the brick

300ml vegetable or sunflower for the mayonnaise

Harissa

  • Wash and cut each end of the asparagus
  • Steam them for 10-15 minutes approximately until they become tender (you can use a fork to check they are cooked) and put them on some kitchen towel to absorb the water
  • Cut each brick sheet in 4 smaller sheets (4 squares if the bricks are square)
  • Roll each asparagus in the brick square, leaving the dip of the asparagus to be seen
  • Turn your oven on at 180C
  • Brush each asparagus roll with some oil and cook them in the oven for 12-15 minutes, turning them over after 6/8 minutes
  • Prepare your mayonnaise while they cook; I use a tiny whisk to make mine;
  • Add a drop of oil at a time and whisk the egg yolks very thoroughly before adding the next drop of oil; this process should last 10-12 minutes until the mayonnaise is ready and firm
  • Season with salt, and add a teaspoon of harissa or more if you like it very spicy
  • You can also use non homemade mayonnaise and add some harissa, but it won’t be the same taste!
  • Serve your crispy asparagus with the harissa mayonnaise and enjoy!

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