Asparagus with Aioli Sauce recipe
information
Preparation time: 20 min, Cooking time: 7 min, Cals per serving: 377
ingredients
4 garlic cloves, crushed
1 tsp sea salt, plus extra for the asparagus
1 large egg
300 ml (10 fl oz) sunflower oil
2 tbsp lemon juice
3 - 4 tbsp boiling water
700 g (1 1/2 lb) asparagus spears
1 tsp sea salt, plus extra for the asparagus
1 large egg
300 ml (10 fl oz) sunflower oil
2 tbsp lemon juice
3 - 4 tbsp boiling water
700 g (1 1/2 lb) asparagus spears
method
1. Put the garlic, salt and egg into a food processor or blender and whiz for at least 30 seconds until everything is well combined. With the motor running, pour in the oil very slowly until the mixture has thickened and all the oil has been added. Spoon into a bowl, add the lemon juice and boiling water to lighten the sauce. Cover and chill.
2. Trim the woody ends of the asparagus and cook in a large pan of boiling salted water for 5 to 7 minutes or until just tender. Drain very carefully and arrange on a serving dish with the Aioli Sauce spooned over. Serve at room temperature.
2. Trim the woody ends of the asparagus and cook in a large pan of boiling salted water for 5 to 7 minutes or until just tender. Drain very carefully and arrange on a serving dish with the Aioli Sauce spooned over. Serve at room temperature.
serving amount
serves: 6
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