Wye Valley Asparagus, Wild garlic aioli and Hazelnuts


For the Wild Garlic Mayo:


For the Wild Garlic Oil:


Cooking instructions

  1. Make the wild garlic oil by blanching the wild garlic in salted boiling water for 10 seconds, then plunge into ice water to stop the cooking process.

  2. Remove the leaves and dry well with a kitchen cloth.

  3. Blend the ingredients together with a high powered mixer for around 1 minute, then pass through a fine sieve and reserve.

  4. For the wild garlic aioli, blend the egg yolks, vinegar and mustard together until they start to thicken.

  5. Slowly add the wild garlic oil until the mix reaches the consistency of aioli.

  6. Season well with salt and lemon juice to taste and reserve in a squeeze bottle in the fridge.

  7. Toast the hazelnuts in an oven set to 190°c for 4 minutes and season well with salt after removing from the oven. Set aside at room temperature and then chop them coarsely.

  8. Snap the bottoms of the asparagus - they will naturally break at the right point - discard the woody bottom part.

  9. Using a knife, tidy up the bottom of the asparagus, then blanch the spears in heavily salted water for 1 minute. Time will vary depending on thickness of the spears.

  10. Plunge the asparagus into iced water for 1 minute to stop the cooking process, then drain on a kitchen cloth.

  11. To compose the dish, dress the asparagus with olive oil, salt, chives and a squeeze of lemon juice.

  12. Garnish with a generous helping of the wild garlic aioli and a pile of the toasted hazelnuts.
  13. This dish is best enjoyed with your fingers - no cutlery needed!