Asparagus with Lemon Aïoli

Real Simple
"Asparagus with Lemon Aïoli"Recipe
Photo: Quentin Bacon
Makes 4 to 6 servings


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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


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.

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 aioli and lemon wedges on the side. (Because the egg in this recipe is not cooked, there is a risk of food-borne illness.)

Tip: In recipes that call for just a few ingredients, each one matters. Consider using organic or eggs laid by grass-fed hens; they tend to have a fresher, more robust flavor.

Created date

March 2006

Nutritional Information

Calories 265
Caloriesfromfat 98 %
Fat 29 g
Satfat 0 g
Cholesterol 35 mg
Sodium 84 mg
Carbohydrate 3 g
Fiber 2 g
Sugars 2 g
Protein 2 g