Beer Battered Asparagus with Garlic Aioli and Roasted Veggie, Panchetta, and Havarti Paninis! 4/5/10

So tonights menu was a tadbit more intensive than usual but because I roasted the veggies earlier in the day I was half way there and well worth it!!!!

First off....

Garlic Aioli:
I cut the recipe in half and next time I would use less lemon juice.
* 1 cup mayonnaise (1/2 cup)
* 1/3 cup fresh lemon juice (1/6 cup)
* 1/2 tablespoon Dijon mustard (Kept amount the same)
* 1 lemon, (1/2 lemon zest)
* 4 tablespoons finely minced garlic (I used 5 small cloves)
* 1 tablespoon minced fresh tarragon leaves (skipped this)
* 1/4 teaspoon black pepper
* 1/8 teaspoon cayenne pepper
* Salt

In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.

Next......

Beer Battered Asparagus:
Beer Battered Asparagus:
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 tablespoon finely grated lemon zest
* 1 cup beer
* 1 pound asparagus, trimmed
* Vegetable oil, for frying

Heat oil in a heavy saucepan until it reaches 375 degrees F.

Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to keep the asparagus from sticking together.

Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

After putting the Asparagus in the oven begin the panini's

Panini's:
Olive Oil
2- Ciabatta Loaves (sliced)
4- Pieces Havarti (pre-sliced)
1-Clove garlic (minced)
1- Vine Ripe Tomato sliced
1-package chopped Panchetta
3 Leaves of Spinach

Veggies Roasted from earlier in the day....
Eggplant, Zucchini, Onions, Bell Peppers


After all is prepped heat a few teaspoons of olive oil in a pan (or sandwich grilling machine). Place Ciabatta pieces in the oil face down for a few minutes until brown. While doing this heat the Panchetta in another pan until the oil is cooked off.

You are now ready to assemble.....
1. Spread the minced garlic on the tops of each piece of bread.
2. Put a piece of cheese on each side of bread so when you go to grill it glues the sandwich halves together.
3. Spread Panchetta into both sandwiches
4. Next place in the spinach and the rest of the veggies.
5. Close up and grill for about 10min. or until the cheese is melted and the sandwich is warm.


This is a great meal; full of flavor, color and perfect of a rainy spring day!