Asparagus with Aïoli Sauce

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Asparagus
  • Asparagus (peeled and trimmed) : 1 bunch
  • Salt : 1 pinch
• Aïoli Sauce
  • Garlic : 2 cloves
  • Egg yolks : 2
  • Lemon juice : 1 tablespoon
  • Dijon mustard : 1 teaspoon
  • Olive oil : 1 cup
  • Salt : 1 pinch

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Steps

• Blanch the asparagus in boiling salted water for 2-3 minutes until tender.
• Prepare the aïoli sauce by blending garlic, egg yolks, lemon juice, and Dijon mustard in a food processor.
• Slowly drizzle in the olive oil while blending until the sauce emulsifies.
• Season the aïoli sauce with salt to taste.
• Serve the blanched asparagus with the aïoli sauce on the side.

Tips

• Make sure to peel the asparagus to remove any tough outer skin.
• For a thicker aïoli sauce, add more olive oil gradually while blending.

Information

• Aïoli sauce is a traditional Spanish garlic mayonnaise that pairs well with vegetables like asparagus.