Ciabatta toast with marinated asparagus, rocket and basil aioli

Recipe from: 11/6/2002 12:00:00 AM
Ingredients 18
Servings 4
Time

Ingredients

  • 500
    g
    fresh asparagus, washed and trimmed
  • 90
    ml
    olive oil
  • 1
    lemon, zest and juice
  • 1
    clove garlic, crushed
  • coarse salt and pepper to taste
  • 4
    slices ciabatta
  • 1
    garlic clove, halved
  • olive oil, to brush
  • rocket to serve
  • Parmesan shavings, to serve
  • 'CHEAT' BASIL AIOLI
  • 150
    ml
    good-quality mayonnaise
  • 1
    clove garlic, crushed
  • 15
    ml
    olive oil
  • generous squeeze of lemon
  • 5
    ml
    brown sugar
  • handful basil leaves
  • coarse salt and pepper
 

Method

 
Marinate asparagus in olive oil, lemon juice, zest, garlic and seasoning for about 30 minutes.
Grill until lightly browned.
Rub slices of bread with cut garlic clove, brush with olive oil, and place under preheated grill until golden.
Pile toasted ciabatta high with fresh rocket and asparagus spears.
Add a healthy dollop of basil aioli and top with shavings of fresh Parmesan cheese.
BASIL AIOLI
Blend all aioli ingredients in a blender.
 

Read more on: grill
 

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