Best 2 Pan Seared Hake And Asparagus With Aioli Recipes

Pan-seared hake and asparagus with aioli is a light and flavorful dish that is perfect for a quick and easy weeknight meal. The hake is a mild-flavored fish that is cooked to perfection in a hot skillet, while the asparagus is roasted until tender and slightly charred. The aioli is a creamy and garlicky sauce that adds a rich and tangy flavor to the dish. This recipe also includes instructions for making a simple lemon butter sauce, which is a great alternative to the aioli. For a complete meal, serve the hake and asparagus with roasted potatoes or rice.

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ASPARAGUS WITH ROASTED-GARLIC AïOLI

Asparagus with Roasted-Garlic Aïoli image

Categories Garlic Herb Vegetable Roast Vegetarian Gourmet

Yield Makes 8 (hors d'oeuvre) servings

Number Of Ingredients 8

Ingredients

2 medium heads garlic, left whole
1 tablespoon olive oil
1 1/2 cups mayonnaise
2 teaspoons apple-cider vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt
3 tablespoons chopped fresh chives
2 lb medium asparagus, trimmed

Steps:

Put oven rack in middle position and preheat oven to 400°F.
Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Pan-Seared Asparagus With Crispy Garlic image

Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.

Provided by Ali Slagle

Categories vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), ends snapped or trimmed

Steps:

Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

Tips:

Choose the freshest hake and asparagus possible. This will ensure that your dish is as flavorful and delicious as possible.
Don't overcrowd the pan when searing the hake. This will prevent the fish from cooking evenly.
Use a non-stick skillet or pan when cooking the hake. This will prevent the fish from sticking and breaking apart.
Cook the hake over medium heat. This will help to prevent the fish from overcooking and becoming dry.
Serve the hake immediately after cooking. This will ensure that the fish is at its best.
Make sure the aioli is well-seasoned. This will help to add flavor to the dish.
Serve the aioli with the hake and asparagus. This will help to add a creamy and flavorful element to the dish.

Conclusion:

Pan-seared hake and asparagus with aioli is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The hake is cooked to perfection, the asparagus is tender and flavorful, and the aioli adds a creamy and flavorful element to the dish. This dish is sure to please everyone at the table.