Rating: 2.5 stars
33 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 7
  • 1 star values: 14
  • 33 Ratings
Sara Quessenberry

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Credit: Quentin Bacon

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Serves 4-6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.)

Nutrition Facts

265 calories; calories from fat 98%; fat 29g; cholesterol 35mg; sodium 84mg; carbohydrates 3g; fiber 2g; sugars 2g; protein 2g.
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