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Apple Butter
Ingredients
Conversions to European measurements can be found here!
For 4 people
- 2 lbs fresh aparagus (hard stems removed, or peeled)
- 1/4 cup olive oil
- salt and pepper to taste
- 1 head of garlic (roasted)
- 1 egg yolk
- 2/3 cup extra virgin olive oil
- 2/3 cup peanut oil
- 1/2 teaspoon saffron
- 1/2 teaspoon sweet paprika
- cayenne pepper and salt (to taste)
Procedure
Saffron Aoli
Aoli is effectively a mayonnaise made with roasted garlic. To roast the garlic put the entire head, skin and all, into a 400-degree oven for about 30 minutes. Allow the garlic to cool completely and then peel the cloves. Mash the garlic cloves in the bottom of a heavy bowl. You can use a mortar and pestle if you have one. I prefer the big bowl, smaller bowl method where you use the backside of a smaller bowl to grind the ingredients contained in a larger bowl.
Transfer the mashed garlic to a Cuisinart with an egg yolk. Turn the Cuisinart to its medium setting and make the mayonnaise by gradually drizzling the olive and peanut oils into the Cuisinart.
After the mayonnaise forms transfer it to a bowl and work in the saffron, salt, cayenne pepper, and paprika with a spatula. You can put the whole thing in the fridge at this point.
Roasting Asparagus
If you are roasting on a BBQ allow the coals to burn down to a point where there is no flame. Coat the asparagus in olive oil and sprinkle with salt and pepper. Place the aparagus stems perpendicular to the grill wire. Roll the asparagus from side to side often to cook evenly. Cook for about 8 minutes total. You will know when the asparagus is done by sliding a fork into the thickest part of the stem. If the fork slides in easily and can be removed with only slight resistance the asparagus are done.
If you want to roast your asparagus in the oven turn your broiler on low, put the asparagus in a shallow baking pan, shake the pan frequently to cook the asparagus evenly.
Serve the aoli in small bowls along side the asparagus.