Grilled Asparagus with Hazelnut Aioli and Pinot Noir Syrup

joanie

Well-known member
Grilled Asparagus with Hazelnut Aioli and Pinot Noir Syrup

From Marc in Seattle

T & T by joanie, the wine reduction is good on meat too)

Ingredients:

2 bunches asparagus, stems snapped to where tender and cleaned

3 Tbsp extra virgin olive oil

Kosher salt to taste

Hazelnut Aioli (recipe follows)

Pinot Noir Syrup (recipe follows)

Preparation:

Toss asparagus in olive oil and salt to taste. Place on well-heated grill and cook until just tender, about 3-6 minutes, depending on heat. Place in serving bowl or individual plates. Drizzle with Hazelnut Aioli and Pinot Noir Syrup

For the Hazelnut Aioli:

1 shallot, minced

1 Tbsp whole grain mustard

1 Tbsp lemon juice

3 Tbsp sherry vinegar

2 oz hazelnut oil

3 oz olive oil

Salt, to taste

Hazelnuts, toasted, finely chopped, to taste

Vinaigrette will easily emulsify, so this may be made in a food processor or vigorously by hand. Finish the sauce with finely chopped toasted hazelnuts, saving some to put over the top of asparagus when plated.

For the Pinot Noir Syrup:

1 bottle Pinot Noir, or your favorite red varietal (Note: I used my favorite local Syrah, and it was superb)

5 Tbsp sugar, preferably organic

In a heavy bottomed saucepan, melt sugar. When sugar begins to turn golden, add wine. Cook down on medium heat until syrupy. This should take 10 minutes or so, depending on heat. Turn sauce down when it begins to thicken because it goes very quickly from that point on. Let cool and reserve. This is good indefinitely. Do not refrigerate.

 
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