Ciabatta toast with marinated asparagus, rocket and basil aioli

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (17)

500.00 g asparagus — trimmed
90.00 ml fresh chillies — 573
1.00 lemon — zest and juice
1.00 garlic — cloves, crushed
0.00 salt and freshly ground back pepper
4.00 bread — ciabatta slices
1.00 garlic — cloves, halved
0.00 olive oil — to brush
0.00 rocket — to serve
0.00 parmesan cheese — shavings, to serve
'CHEAT' BASIL AIOLI
150.00 ml mayonnaise
1.00 garlic — cloves, crushed
15.00 ml fresh chillies — 573
0.00 lemon — juice only
5.00 ml brown sugar
0.00 fresh basil — handful
0.00 salt and freshly ground black pepper
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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.



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