crispy asparagus, basil mayo and a olive oil fat washed G&T

Serves 1
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Directions

  1. 1Pour olive oil into a glass jar with gin, let sit at room temperature for 4-6 hours.
  2. 2Put the asparagus in the fridge to let it settle.
  3. 3Take two eggs and sprinkle a pinch of salt on them.
  4. 4Mix the egg yolks until they have an orange color.
  5. 5Pour the breadcrumbs into a bowl.
  6. 6Coat the asparagus in the flour.
  7. 7Then coat the asparagus in the eggs.
  8. 8Then coat the asparagus in the breadcrumbs.
  9. 9Fry the asparagus in a pan until golden brown and crispy.
  10. 10Remove the asparagus and place it on a plate with paper towels to absorb excess oil.
  11. 11Put fresh basil and mayonnaise into a blender.
  12. 12Blend until the basil mayo is smooth and green.
  13. 13Serve the crispy fried asparagus with a side of basil mayo.
  14. 14Place a strainer with a coffee filter over a measuring cup.
  15. 15Pour the olive oil-gin mixture through the coffee filter to strain.
  16. 16Place a large ice cube in a glass.
  17. 17Pour 50ml of the olive oil-washed gin over the ice.
  18. 18Add Mediterranean tonic to the glass.
  19. 19Grind black pepper into the drink.
  20. 20Add a sprig of fresh basil to the drink and stir.
  21. 21Enjoy the pairing of crispy asparagus with basil mayo and the olive oil-fat washed gin & tonic.

Ingredients

  • 3 tbsp extra virgin olive oil
  • 350 ml good-quality gin
  • ice
  • 50 ml gin
  • tonic
  • black pepper
  • sprig basil
  • asparagus
  • flour
  • eggs
  • breadcrumbs
  • mayo

Equipment

freezer-proof containerfreezercoffee filterbottleglassNutribulletpantongs

Tips

  • The acidity of the tonic cuts through the grease of the breadcrumbed asparagus and the olive oil rounds it out nicely.
  • It's also a nice way to get the most out of your asparagus before it goes out of season next week.
  • Enjoy ice cold!

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