Yum Yum Yum Yum Yum Yum Yum!Yum Yum Yum Yum Yum! Yum! Yum Yum!
1 Bunch Asparagus, washed & woody ends snapped off (approx. 20 stalks).
10 Slices prosciutto, sliced in half lengthwise.
20 Sheets Filo pastry, defrosted in the fridge over night.
1/2 C Melted Butter.
2 Garlic Cloves, peeled.
1 Good Pinch Saffron Threads (saffron can be a bit expensive, but it adds a certain complexity of flavor and colour you'll miss otherwise).
1 Lemon, zest & juice.
1 C Good Quality Mayonnaise (Yum, I can't make aioli either).
Kosher Salt & Fresh Cracked Black Pepper.
What to Do:
In a saucepan, bring salted water to a boil and add asparagus. Blanch lightly - approx. 2 minutes. Drain, and run cold water over the vegetable to stop the cooking process. Dry thoroughly.
Meanwhile, as they cook, make your aioli. I have to admit at this juncture that I have tried to make aioli... repeatedly... and fail every time. I have a feeling, after reading Guilty Kitchen's recipe for mayo (fancy or not), that I simply rush the process. However, in case you fail as poorly as I do at mayonnaise, here is a guilt-laden, failure-proof way to make delicious saffron and garlic aioli:
In a mortar and pestle bash together the garlic, saffron threads, lemon zest, and a good pinch of salt. Add the mixture, plus a generous helping of pepper to pre-bought mayonnaise. Combine. Add the lemon juice, one half at a time, checking for consistency. You want it to be sturdy enough that it won't leach all over the plate, but juicy enough that it doesn't have that super stand up and salute you consistency that is so evident in store bought mayonnaise. Plus it adds flavor!
Serve on the side of the asparagus spears.