Asparagus With Lemon Aïoli

Photo by Quentin Bacon
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  • Serves 4-6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 265 calories
    • Calories 98 calories from fat
    • Fat 29 g
    • Sat Fat 0 g
    • Cholesterol 35 mg
    • Sodium 84 mg
    • Protein 2 g
    • Carbohydrate 3 g
    • Sugar 2 g
    • Fiber 2 g


  1. Check 1 bunch asparagus, ends trimmed
  2. Check 1 egg yolk
  3. Check 1/2teaspoon Dijon mustard
  4. Check 3/4cup olive oil
  5. Check 1tablespoon fresh lemon juice
  6. Check 1/4teaspoon kosher salt
  7. Check 1 lemon, cut into wedges


  1. Fill a large bowl halfway with ice water. Bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 4 to 7 minutes, depending on thickness. Drain the asparagus and transfer to the ice water; drain again.
  2. Meanwhile, in a small bowl, whisk together the egg yolk and mustard. Whisking constantly, very slowly add the oil in a steady stream. The aïoli should be quite thick. Whisk in the lemon juice and salt.
  3. Serve the asparagus with the aïoli and lemon wedges on the side. (Because the egg in this recipe is not cooked, there is a risk of food-borne illness.)