Total Time
40 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

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

Brown Sugar Kitchen and B-Side Baking Co., Oakland

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