email this pageIngredients
3 egg yolks
1 cup extra virgin olive oil, divided
3 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
Coarsely ground pepper
1 pound fresh asparagus, stalk ends trimmed
Instructions
1 cup extra virgin olive oil, divided
3 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
Coarsely ground pepper
1 pound fresh asparagus, stalk ends trimmed
1. Place egg yolks in a blender; process until smooth. Gradually add olive oil, processing until thick and smooth. Add garlic, mustard, lemon juice, salt and pepper; process. Chill.
2. To prepare the asparagus, bring water to boil in a large saucepan. Drop asparagus into water and cook 1 minute. Drain and cool in ice water. Serve with Aioli. Serves 8.
Recipe by Jeanette Hurt, Relish Entertaining, March 2007.
2. To prepare the asparagus, bring water to boil in a large saucepan. Drop asparagus into water and cook 1 minute. Drain and cool in ice water. Serve with Aioli. Serves 8.
Recipe by Jeanette Hurt, Relish Entertaining, March 2007.
