For her Passover Seder, Tanya Holland--chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland--began the menu with this bright-green celebration of spring. Use any leftover aioli with any cooked or raw vegetable, spooned onto sautéed fish, or on meat or vegetable sandwiches.
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
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.
Brown Sugar Kitchen and B-Side Baking Co., Oakland