- 2 large egg yolks*
- 1 garlic clove, minced
- 1 teaspoon lemon zest
- 2 to 3 tbsp. lemon juice
- 1/2 cup grapeseed oil
- 3 tablespoons mild, fruity extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/2 cup chopped flat-leaf parsley leaves
- 2 1/2 pounds green or white asparagus, preferably thick spears
- calories 197
- caloriesfromfat 90 %
- protein 2.5 g
- fat 20 g
- satfat 2.5 g
- carbohydrate 3.9 g
- fiber 1.7 g
- sodium 101 mg
- cholesterol 52 mg
How to Make It
In a blender or food processor, combine egg yolks, garlic, lemon zest, and lemon juice; pulse until smooth. Combine grapeseed and olive oils in a liquid measuring cup. With blender running, slowly drizzle in oils in a thin stream until mixture is thick, 2 minutes. Add salt, pepper, and parsley; pulse to blend.
Snap tough ends from asparagus. Lay each stalk flat on a cutting board and, using a vegetable peeler, peel to about 1 inch below the tip.
Bring at least 1 in. water to a simmer in a large frying pan or wide pot. Lay asparagus in pan and simmer, covered, until tender, 3 to 5 minutes (white asparagus may take longer). Cool in a bowl of ice and water; drain.
Serve asparagus on a large platter with aioli spooned across, or on the side.
*If you're concerned about eating raw egg yolks, use pasteurized egg yolks, available at well-stocked grocery stores.
Make ahead: Aioli, up to 4 days, chilled; cooked asparagus, up to 1 day, chilled.