Asparagus Toasts with Black Trumpet Aioli | Fine Dining Lovers
Crisp, golden sesame bread layered with smoky asparagus, cave-aged Gruyère, and an earthy, umami-rich aioli made with black trumpet mushrooms. These toasts deli
Ingredients
- FOR THE BLACK TRUMPET AIOLI
- Unsalted butter: 3 tbsp (cut into pieces)
- Large shallot: 1 (thinly sliced)
- Garlic cloves: 2 (1 thinly sliced. 1 finely grated)
- Thyme leaves: 1/2 tsp
- Rosemary leaves: 1 tbsp
- Black trumpet mushrooms: 8 oz (trimmed. halved lengthwise. and cleaned well)
- Kosher salt: 1 tsp (divided)
- Freshly ground black pepper: 1 tsp (divided)
- Egg yolks: 2
- Sherry vinegar: 2 tbsp
- Tabasco sauce: 3 dashes
- Grapeseed oil: 1 cup
- Buttermilk: 1/4 cup (well-shaken)
- FOR THE TOASTS
- Clarified butter: 6 tbsp
- Sesame bread or sesame-topped semolina bread: 20 slices (1/2-inch thick)
- Extra virgin olive oil: 2 tbsp (divided)
- Thick asparagus spears: 20 (trimmed and peeled)
- Black trumpet aioli: 1/2 cup
- Flaky sea salt: as needed
- Freshly ground black pepper: as needed
- Cave-aged Gruyère: 4 oz
- Chives: 1 tbsp (thinly sliced)
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