Hot Chili Blistered Asparagus with Sriracha Aioli
Ingredients
For the Sriracha Aioli:
3 cloves garlic
1/4 teaspoon kosher salt
Freshly ground black pepper
1 large egg yolk
1/2 cup extra virgin olive oil
1/4 cup buttermilk
1 teaspoon Sriracha (more or less to taste)
1/8 teaspoon sherry vinegar
Kosher salt
Freshly ground black pepper
For the Blistered Asparagus
1 tablespoon extra virgin olive oil
1/2 tablespoon hot chili oil (to taste, use less if you don’t want it too spicy)
1 pound asparagus, bottoms trimmed, and cut into 3 inch pieces
1/2 teaspoon Japanese togarashi or cayenne pepper (optional)
Course salt (such as Kosher salt or sea flakes)
Instructions
Make the Sriracha Aioli:
Peel and mash the garlic along with the salt, finely mincing and pressing with the side of the knife to create a paste. Place the garlic in a small bowl, season with some freshly cracked black pepper and whisk in the egg yolk until it is creamy. As you whisk, begin to add the olive oil gradually: begin with just a few drops of olive oil, fully whisking until the yolks thicken and emulsify. Continue adding the olive oil in drops, then in a very slow stream, continually whisking. It should be thick and very creamy. Whisk in the buttermilk and season with Sriracha, sherry vinegar, and additional salt and pepper, to taste. Store in a tightly sealed container in the refrigerator until ready to serve. This can be done a few days in advance.
Make the Blistered Asparagus:
Heat a heavy skillet (cast iron would be ideal) over high heat. Add the olive oil and hot chili oil, swirling the skillet to evenly coat. Drop in the asparagus, and cook, stirring occasionally, until they char and blister, and turn a brilliant green. Season with togarashi (if using) and salt and transfer to a serving dish.
Serve while piping hot, with the Sriracha Aioli.
Notes
If you don’t have time to make the aioli, you can take a shortcut! Simply mix about 1/2 cup mayonnaise with Sriracha and the sherry vinegar, and season to taste with salt and pepper.