I'm a serious sucker for asparagus (too bad it's currently $4/lb here in Portland) and would eat aioli on just about everything (if it didn't mean I'd have clogged arteries and die before my next birthday) - so when I saw this LA Times recipe for a Lemon Aioli and they should it on asparagus
*droooool* I had to share.
Total time: 10 minutes
Servings: 4 to 6
Note: This can be made in a food processor rather than with a mortar and pestle but not in a blender, which will leave the garlic too bitter.
4 cloves very fresh garlic
1/2 teaspoon coarse sea salt
1 egg yolk, at room temperature
Juice of 1 lemon
3/4 cup extra-virgin olive oil
Zest of 1 lemon
Freshly ground white pepper to taste
1. Smash the garlic cloves with the flat side of cleaver or chef's knife. Remove the peel and place the pulp in the bottom of a large mortar and pestle. Add the sea salt. Mash with the pestle into a smooth paste. Add the egg yolk and mix with the pestle until well incorporated. Add the lemon juice and mix well.
2. Using a small whisk, continue mixing while very slowly dribbling in the olive oil. Whisk until creamy and emulsified. Whisk in the lemon zest. Season with the white pepper to taste and additional salt if needed. Serve with asparagus, artichokes, shrimp, haricots vert or anything springy.
Each of 6 servings: 254 calories; 1 gram protein; 2 grams carbohydrates; 0 fiber; 28 grams fat; 4 grams saturated fat; 35 mg. cholesterol; 193 mg. Sodium