Method
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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.
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Remove the leaves and dry well with a kitchen cloth.
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Blend the ingredients together with a high powered mixer for around 1 minute, then pass through a fine sieve and reserve.
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For the wild garlic aioli, blend the egg yolks, vinegar and mustard together until they start to thicken.
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Slowly add the wild garlic oil until the mix reaches the consistency of aioli.
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Season well with salt and lemon juice to taste and reserve in a squeeze bottle in the fridge.
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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.
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Snap the bottoms of the asparagus - they will naturally break at the right point - discard the woody bottom part.
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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.
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Plunge the asparagus into iced water for 1 minute to stop the cooking process, then drain on a kitchen cloth.
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To compose the dish, dress the asparagus with olive oil, salt, chives and a squeeze of lemon juice.
- Garnish with a generous helping of the wild garlic aioli and a pile of the toasted hazelnuts.
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This dish is best enjoyed with your fingers - no cutlery needed!