White asparagus with Grana Padano aioli

Start by peeling away the outer skin of the asparagus and chopping away the hard, woody base

Half fill a large pan with water and bring to the boil. Place a mesh steamer on top, reduce the heat to a simmer and add the white asparagus. Steam until tender

To make the aioli, mash the garlic and salt in a bowl until you have a smooth paste

Add the paste to a food processor with the mayonnaise, Grana Padano and lemon juice. Blend until incorporated, then season to taste with salt and pepper. Cover and chill

To serve, place the white asparagus on a plate and drizzle with extra virgin olive oil. Sprinkle with chives and sea salt and drizzle or pipe the aioli over the top (or serve in a separate dipping bowl). Serve with crusty bread