marsha-tbay
Well-known member
Asparagus with Lemon Aioli
1 bunch asparagus, ends trimmed
1 egg yolk
1/2 t. Dijon mustard
3/4 cup olive oil
1 T. fresh lemon juice
1/4 t. kosher salt
1 lemon, cut into wedges
Fill a large bowl halfway with ice water. Bring a large pan 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.
Meanwhile, in a small bowl, whisk together the egg yolk and mustard.
Whisking constantly, very slowly add the oil in a steady stream. The aioli should be quite thick. Whisk in the lemon juice and salt. Serve the asparagus with the aioli and lemon wedge on the side. Because the egg in this recipe is uncooked, there is a risk of food borne illness.
Source: Real Simple Magazine
1 bunch asparagus, ends trimmed
1 egg yolk
1/2 t. Dijon mustard
3/4 cup olive oil
1 T. fresh lemon juice
1/4 t. kosher salt
1 lemon, cut into wedges
Fill a large bowl halfway with ice water. Bring a large pan 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.
Meanwhile, in a small bowl, whisk together the egg yolk and mustard.
Whisking constantly, very slowly add the oil in a steady stream. The aioli should be quite thick. Whisk in the lemon juice and salt. Serve the asparagus with the aioli and lemon wedge on the side. Because the egg in this recipe is uncooked, there is a risk of food borne illness.
Source: Real Simple Magazine