Saffron Aioli With Asparagus, Jerseys & Peas | SheerLuxe
Could there be a lunchtime dish more summery than the combination of orange juice-hued yolks against spring greens and waxy potatoes? This pared-back take on a classic salad niçoise with fresh...
Ingredients
- 400g of jersey royals or other baby potatoes, scrubbed
- 200g of asparagus (trimmed weight)
- 2 handfuls fresh peas in their pods
- 4 eggs
- Pinch of saffron threads
- Juice of ½ lemon
- Pinch of salt
- 1 small garlic clove, peeled & grated
- 2 yolks
- 200ml of light olive oil
- 60g of gherkins
- 2 tbsp of baby capers, drained (or rinsed if packed in salt)
- 3 tbsp of chopped dill, plus a few more sprigs to garnish
- 2 tbsp of Dijon mustard
- 2 tbsp of extra virgin olive oil
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