Thursday, May 17, 2012

Real Food Dinner: Oven Grilled Asparagus & Homemade Garlic Mayo

Welcome to our Food Revolution Day Virtual Dinner Party! I hope you have been enjoying the delicious offerings of my friends (hop over to their blogs listed below). Wonderful, delicious real food, perfect for family or friends, and I can't wait for Bettina's dessert!

Here is the full menu with links:

The  Real Food Dinner Menu (#foodrevdinner)
Appetizers:  
Bacon Wrapped Blue Cheese Dates by Billy at Time at the Table



Sides:
Grilled Asparagus and Homemade Garlic Mayo by Grace of EatDinner.org




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Real Food Dinner: Oven Grilled Asparagus with Homemade Garlic Mayo

On Mother's Day, my good friend hosted a fabulous brunch and part of the menu was amazing oven-grilled spring vegetables with homemade chipotle mayonnaise. It was a wonderful assortment of spring vegetables: sweet red peppers, baby eggplants, cherry tomatoes, leeks and fava beans! I was inspired and decided to oven grill asparagus for our Food Revolution Day Dinner and try to make my own homemade mayo for the first time.
The Inspiration!


Oven-Grilled Asparagus
This recipe is shamelessly easy, but amazingly good!

1 bunch of asparagus (can substitute almost any tender vegetable)
Drizzle of Olive Oil
Sprinkle of Sea Salt
Squeeze of Lemon (optional)

Preheat broiler to High. Arrange asparagus on a single layer on a baking tray. Drizzle with olive oil and shake to toss. Sprinkle with Sea Salt. Broil on high for 3-5 mins (watch carefully to avoid burning). Turn veggies over and broil 2-5 mins more, if needed. Cooking length will depend on your taste and variability of your broiler. You can let them get pretty dark and then they will really look and taste "grilled," though your kids may prefer them only "lightly browned."
Step 1:

Step 2:

Done!

My kids, who will eat many vegetables, don't really like asparagus, but they devoured this version. Delicious even without the mayo! (You can give a squeeze of lemon when plated.)

Next for the real challenge: homemade mayo! I remembered seeing Jennifer Perillo's super-easy recipe and method for mayo, using a stick blender and decided to give it a whirl. Here is a video below that I first found on her website.



Garlic-seasoned Homemade Mayo
(Adapted from Jennifer Perillo (In Jennie's Kitchen) and Mark Bittman)
Adding garlic gave it a robust flavor so it could hold up to the other grilled fare, and also made it a bit fancier for our dinner party!

1-3 cloves of garlic, depending on taste
1 egg yolk
1 teaspoon of Dijon Mustard
1 cup canola oil or other neutral oil, or you can use olive oil for richer taste
1/4 teaspoon of salt
juice of half a lemon (approx 2 tablespoons)

Soften whole cloves garlic by boiling in water for 10 min. Smash with fork or garlic mincer. Then add to mayo recipe.

Mayo:
Place egg yolk, lemon juice, salt, mustard an oil in a tall container, mixing cup, or bowl with high sides. Let ingredients settle for one or two minutes so that yolk settles to bottom. Place immersion blender in cup and slowly pulsate the mixture. In a few seconds, the mayo will begin to form; keep moving blender around the container to fully mix all the liquids. Stop as soon as it reaches the desired consistency, not more than one minute. Serve immediately, or can be save in refrigerator for up to one week.
(Jennifer has a low-fat version too; check here.)


Yum! Homemade Garlic Mayo




What a great way to celebrate Jamie Oliver's Food Revolution Day! I hope you enjoyed it and feel to share your favorite recipes or real food blog posts in the comments section or via Facebook or Twitter (@eatdinner).

Get into the kitchen this weekend and make some real food to enjoy with your family!




2 comments:

  1. I love grilling or roasting asparagus - I usually do a roasted red pepper sauce but will try the mayo next time!

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  2. Yum! This sounds delicious, Grace! Asparagus is one of my favorite vegetables and now I have to try the garlic mayo. This dinner was fun - let's do it again!

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