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Asparagus With Lemon Aïoli

Asparagus With Lemon Aioli
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Serves 4-6| Hands-On Time: | Total Time:



  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.)
By May, 2006

Nutritional Information

  • Per Serving
  • Calories 265Calories From Fat 98%
  • Fat 29g
  • Sat Fat 0g
  • Cholesterol 35mg
  • Sodium 84mg
  • Carbohydrate 3g
  • Fiber 2g
  • Sugar 2g
  • Protein 2g
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of eggs
In recipes that call for just a few ingredients, each one matters. Consider using organic eggs or eggs laid by grass-fed hens; they have a fresher flavor.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.