Aioli (i-OH-lee) is garlic mayonnaise from the Provence region of France. While the method may sound intimidating, it couldn’t be simpler. Use as you would regular mayonnaise.
Ingredients
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. 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.
Other Recipe Suggestions
If you liked this Asparagus with Aioli recipe, then you should try these other tasty recipes.
Share This Recipe With Others:
Discuss this Recipe
There are no current discussions for this recipe. Why not be the first?
Post your comments on this recipe