Ingredients
- 1 lb fresh asparagus, trimmed Lemon Aioli
- 4 clv garlic, chopped
- 2 x egg, yolks
- 2 x lemon, juiced, and, grated
- 1 tsp Dijon mustard
- 1/2 c. extra virgin olive oil salt white pepper
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Grilled Asparagus With Lemon Aioli
Servings: 4
Directions
- Parboil asparagus for 1 minute. Shock in ice water to stop cooking.
- Toss spears with extra virgin olive oil, salt and white pepper to coat and let stand.
- Grill asparagus till lightly charred. Remove and nap ailoli over middle of spears. Garnish with lemon zest and fresh chives.
- Lemon Aioli:To make Aioli place the garlic, egg yolk, lemon and Dijon in a food processor and puree.
- With machine running slowly, drizzle extra virgin olive oil in a steady stream.
- The sauce will thicken like mayo.
- Season to taste with salt and white pepper.
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