Asparagus With Lemon Aïoli

Asparagus With Lemon Aioli
Quentin Bacon
You can whip up the lemon-mayonnaise dipping sauce in just a few minutes.

Get the recipe.
Serves 4-6
preparation
10
minutes
cooking
10
minutes

Ingredients

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

Directions

  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.)

 

 

Sara Quessenberry
April 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 98 %
  • Fat 29 g
  • Sat Fat 0 g
  • Cholesterol 35 mg
  • Sodium 84 mg
  • Carbohydrate 3 g
  • Fiber 2 g
  • Sugar 2 g
  • Protein 2 g
What does this mean? See Nutrition 101.