Asparagus With Lemon Aioli Recipe

Cooking Directions

• STEP 1.Start by preparing the asparagus. Trim off the tough ends and wash them thoroughly.
• STEP 2.Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, or until they are bright green and tender-crisp.
• STEP 3.While the asparagus is cooking, prepare the lemon aioli. In a small bowl, combine mayonnaise, lemon juice, lemon zest, minced garlic, and a pinch of salt and pepper. Mix well.
• STEP 4.Once the asparagus is cooked, remove them from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process. Drain well.
• STEP 5.Serve the asparagus with the lemon aioli on the side. Dip the asparagus spears into the aioli and enjoy!

Cooking Tips

• Make sure to trim off the tough ends of the asparagus before cooking.
• Blanching the asparagus in boiling water and then immediately transferring them to ice water helps to retain their vibrant green color and crisp texture.
• For a creamier aioli, you can add a tablespoon of Greek yogurt or sour cream to the mayonnaise mixture.

Storage and Serving

• Leftover asparagus can be stored in an airtight container in the refrigerator for up to 3 days.
• The lemon aioli can be stored in the refrigerator for up to 5 days.
• Serve the asparagus with lemon aioli as a side dish or as an appetizer before a main course.