Asparagus with Green Garlic Aioli

Written By Baker's Table

Here’s a recipe for a dish we’ve been loving lately. It’s complicated but its a fun way to use everything that’s flowing during the spring months.

Yield: for two people

For the asparagus:

  • 6-8 stalks of asparagus (depending on width)

  • neutral cooking oil

  • sea salt

  • sherry vinegar

For the green garlic aioli:

  • 1 clove green garlic (sub 1 clove regular garlic if needed)

  • 2 egg yolks

  • 1.75 cups neutral cooking oil or EVOO

  • 1 tsp water

  • 1 tsp white wine vinegar or lemon juice

  • salt to taste

For the smoked Trout

  • 2 fillets of rainbow trout, cleaned

  • a mix of 1 part sea salt and 1/4 part black pepper

  • smoking chips (hickory, maple or otherwise)

  • to learn how to smoke, click here.

Baker's Table
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