zoom Roast asparagus bruschetta with lemon-basil aioli
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    Roast asparagus bruschetta with lemon-basil aioli

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    Roast asparagus bruschetta with lemon-basil aioli

    Serves: 4 as a starter or light lunch


    8 small slices sourdough (such as Gail’s mixed olive sourdough stick*), sliced diagonally
    2 garlic cloves
    Extra virgin olive oil, for brushing
    230g asparagus, trimmed
    130ml mild olive or sunflower oil
    1 egg yolk
    ¼ tsp flaky sea salt
    1 lemon, zest and juice, plus extra juice to serve
    1 tbsp finely chopped basil, plus extra leaves to serve


    1. Preheat the oven to 200°C, gas mark 6. Space the sourdough slices out on a baking tray and toast in the oven for 2 minutes on each side. Immediately rub all over with the cut side of one halved garlic clove and brush with extra virgin olive oil. Set aside to cool. Toss the asparagus with 1 tbsp oil. Season and spread on a baking tray in a single layer. Roast for 20 minutes until tender and beginning to brown.

    2. Meanwhile, crush the remaining 1½ garlic cloves in a mixing bowl and add the egg yolk, salt and ½ the lemon zest and juice. Whisk with a balloon whisk until the mixture is thick and smooth. While whisking constantly, slowly drizzle in the remaining oil in a steady stream. The mixture should look thick, glossy and smooth. Whisk in the remaining lemon juice, season and stir in the basil to make a thick, spoonable aioli.

    3. Spread a generous amount of aioli over each sourdough slice. Top with the roast asparagus, remaining lemon zest and a few extra basil leaves. Squeeze over a little more lemon juice and serve.  

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