Soy Ginger Aïoli
- 1/2 cup mayonnaise
- 2 tsp soy sauce
- 1 tsp grated peeled fresh ginger
- 1 tsp minced cilantro
Asparagus Sesame Fries
- 2 large egg whites, lightly beaten
- 1/4 cup black sesame seeds
- 1/4 cup white sesame seeds
- 1 lb asparagus, trimmed
- Vegetable oil, for frying
- Kosher salt, for sprinkling
- Thinly sliced green onion and cilantro, for garnish
1 To make the aïoli, whisk together the mayonnaise, soy sauce, ginger and cilantro in a small bowl until combined. Cover and refrigerate until ready to serve.
2 To make the asparagus fries, place the egg whites in a long narrow dish. In another long narrow dish, stir together the black and white sesame seeds. Working in batches, dip the asparagus spears first in the egg whites, then in the sesame seeds to coat. Set the coated asparagus aside on a baking sheet.
3 In a large skillet, add the vegetable oil until it reaches one inch up the sides of the pan. Heat the oil to 350°F.
4 Working in batches, fry the asparagus until lightly browned, about 3 minutes, then transfer to a paper towel to drain. Season lightly with the salt.
5 Garnish the asparagus fries with green onion and cilantro and serve warm with the Soy Ginger Aïoli on the side.
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Excerpted from Farm to Chef by Lynn Crawford, Copyright © 2017. Photography Copyright © 2017 by Virginia MacDonald. Excerpted by permission of Penguin Canada. All rights reserved.