Asparagus grows wild in Greece and has been cultivated there for 2,500 years. It's a reputed aphrodisiac, and the Greeks also used it medicinally. This recipe isn't strictly Greek, but it's very much in the Greek spirit and features beloved Greek flavors. Prepare it up to a day in advance, then slide it under the broiler while you carve the lamb. A Greek friend tells me this would be called sparaggia me mayonezza.
Makes 6 servings
4 cloves garlic
1 1/4 cups mayonnaise (preferably homemade)
2 tablespoons minced fresh dill
1 tablespoon fresh lemon juice
1 1/2 pounds fresh asparagus, woody ends removed
3/4 cup shredded kasseri cheese* or 3/4 cup Parmesan
Roast unpeeled garlic cloves in a small skillet over medium-low heat until tender. Flip cloves frequently to prevent burning. Peel and finely mince. Combine mayonnaise, garlic, dill and lemon juice.
Simmer asparagus in water in a large skillet until tender. Drain and pat dry. Arrange spears in a shallow baking dish, spread with mayonnaise and sprinkle with shredded cheese, then broil until cheese browns. Serve immediately.
*Kasseri cheese is available at specialty markets.
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