About the chef:
Aaron Lynn was born and raised in Harrow, but his early schooling was in French immersion in Kingsville where he was both obstreperous and showing early signs of a charming and exuberant personality. Making friends and connections has been the hallmark of his education (Culinary Management at St. Clair College) and career (in Banff, Niagara Falls, and Harrow). He learned the food business from his dad, Doug, tagging along on service calls for Marsh Foods. Culinary heroes include his Nana, Winnie Lynn, a by-the-book Southern cook who worked at the Betty Crocker Test Kitchen, and his mother, Linda Lynn, an “amazing and creative cook who puts love into everything she does”. Aaron is the Executive Chef at Oxley Estate Winery, where he has been since 2014.
Producers: Wrightland Farms (Asparagus)
-1 bunch Wrightland Asparagus, washed and trimmed
-Olive oil, as needed
-1 cup Kewpie Mayo
-4 Tbsp sesame seeds
-1 tsp rice wine vinegar
-1 tsp Light Soy Sauce
-1 Tbsp Honey
-salt and pepper, to taste
-2 Tbsp Coriander seeds
-2 Tbsp sesame seeds
-1 Tbsp Cumin Seeds
-1 Tbsp black peppercorns
-1/2 cup Pistachios
-Salt, to taste
Making the perfect Grilled Asparagus:
1. Bring a large pot of heavily salted water to a boil, add trimmed asparagus, and cook for 30 seconds. Immediately remove asparagus, and plunge into an ice bath for 1 minute to stop cooking. Strain asparagus, and set aside until ready to grill.
2. For the burnt sesame aioli, toast sesame seeds in a pan until they have just turned black. Set aside to cool.
3. In a blender, add the burnt sesame seeds, soy sauce, vinegar, and honey. Blitz completely until a paste is formed. Add to mayo, check for seasoning.
4. For the dukkah, toast coriander, cumin, and sesame seeds in a pan on medium heat, until golden brown and aromatic. Set aside to cool. In the same pan, add pistachios, and toast until fragrant, set aside to cool.
5. Combine all ingredients into a mortar and pestle, and work your magic until everything is roughly ground up.
6. To finish the dish: Preheat your BBQ to high, toss asparagus in olive oil and season with salt. Grill the asparagus until cooked through, and has a nice char. Take the asparagus off, and hit it with a squeeze of lemon.
7. Spoon and smear the aioli on a platter/plate. Arrange the asparagus as nicely or as haphazardly as you like, and sprinkle the dukkah all over. Chive flowers can be a nice garnish for this, if you have a nice herb garden, or even some nice cherry tomatoes.
Paired with Oxley’s Riesling