Asparagus with Lemon Aïoli

Name: Asparagus with Lemon Aïoli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bunch asparagus, ends trimmed; 1 teaspoons Dijon mustard; 1 egg yolk; 0 teaspoons kosher salt; 1 lemon, cut into wedges; 1 Tbsp fresh lemon juice; 177 milliliters olive oil

You can never have too many side dish recipes, so give Asparagus with Lemon Aïoli A mixture of lemon, olive oil, egg yolk, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Fill a large bowl halfway with ice water. Bring a large saucepan of water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Bowl

Add the asparagus and cook until tender, 4 to 7 minutes, depending on thickness.

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Asparagus

Drain the asparagus and transfer to the ice water; drain again. Meanwhile, in a small bowl, whisk together the egg yolk and mustard.

Ingredients you will need

Asparagus

Water

Egg Yolk

Mustard

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Whisk

Bowl

Whisking constantly, very slowly add the oil in a steady stream. The aoli should be quite thick.

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Cooking Oil

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Whisk

Whisk in the lemon juice and salt.

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Lemon Juice

Salt

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Whisk

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.

Ingredients you will need

Lemon Wedge