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Fresh Asparagus with Parsley Aioli

Total time 40 mins
Yield

Serves 8 (makes 3/4 cup aioli)

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.

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. Serve asparagus on a large platter with aioli spooned across, or on the side.

  5. *If you're concerned about eating raw egg yolks, use pasteurized egg yolks, available at well-stocked grocery stores.

  6. Make ahead: Aioli, up to 4 days, chilled; cooked asparagus, up to 1 day, chilled.