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Ingredientes
- 1 lb fresh asparagus, trimmed Lemon Aioli
- 4 clv garlic, chopped
- 2 x egg, yolks
- 2 x lemon, juiced, and, grated
- 1 tsp Dijon mustard
- 1/2 c. extra virgin olive oil salt white pepper
Direcciones
- Parboil asparagus for 1 minute. Shock in ice water to stop cooking.
- Toss spears with extra virgin olive oil, salt and white pepper to coat and let stand.
- Grill asparagus till lightly charred. Remove and nap ailoli over middle of spears. Garnish with lemon zest and fresh chives.
- Lemon Aioli:To make Aioli place the garlic, egg yolk, lemon and Dijon in a food processor and puree.
- With machine running slowly, drizzle extra virgin olive oil in a steady stream.
- The sauce will thicken like mayo.
- Season to taste with salt and white pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 53 | |
| Calories from Fat 21 | 40% |
| Total Fat 2.37g | 3% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 47mg | 2% |
| Potassium 184mg | 5% |
| Total Carbs 4.86g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.72g | 1% |
| Protein 4.48g | 7% |
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