Quentin Bacon
Hands-On Time
10 Mins
Total Time
10 Mins
Yield
Serves 4-6

How to Make It

Step 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.

Step 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.

Step 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.)

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