Asparagus and Peppers are packed with nutrients such as vitamins A,C, and K along with great antioxidant properties. This recipe makes an ideal appetizer served with Processco or Cava. Your guests will love them as they are fun to eat and won’t fill them up before dinner.
What you’ll need to serve 4 people.
1 lb fresh Asparagus
24 fresh Shishito peppers
1/2 cup Mayo
1 clove of pressed garlic
1 teaspoon fresh chopped basil
3 teaspoon fresh lemon juice
1 tablespoon good Olive oil ( plus two teaspoons for veggies)
A pinch of fresh ground black pepper
Sea salt
Preheat oven to 425.
To Prepare the Aioli;
1-Place mayo in a mixing bowl.
2- Heat Olive oil over low heat for about 2 minutes. You don’t want it to hot .
3- Add the pressed garlic clove and combine. Remove from heat. You don’t want to cook the garlic or brown it. You just want to infuse the garlic flavor into the oil.
4- Once the garlic infused oil is cooled, stir it into the mayo.
5- Stir in the lemon juice, chopped basil and pepper. You’re done.
To prepare the veggies.
1- Wash the Asparagus and pat dry.
2- Cut off the white bottoms of the stems so you are left with only the green portion and the tops.
3- Place the Asparagus on a cookie sheet and drizzle with one teaspoon olive oil. Rub the oil over the Asparagus until they are nicely coated. Sprinkle with sea salt.
Cook for 8 minutes. Don’t over cook them. You want them to have a crunch when you bite into them. Drizzle with a little lemon juice and they are ready to serve.
To prepare the Shishito Peppers.
1- Wash peppers and pat dry.
2- Place on cookie sheet.
3- Cook for 10 minutes or until the start to blister. Remove for oven.
4- Drizzle with a teaspoon of olive oil and sprinkle with salt. Toss to coat.
+++Note since the peppers take longer than the Asparagus, put them in the oven first for about 2-3 minutes then put the Asparagus in and set the timer for 8 minutes.
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