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Fresh Asparagus with Parsley Aioli Recipe

   
 

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     Fresh Asparagus with Parsley Aioli

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   40

Ingredients
2 large egg yolks
1 garlic clove, minced
1 teaspoon lemon zest
2 to 3 tbsp. lemon juice
1/2 cup grapeseed oi
l 3 tablespoons mild, fruity extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 cup chopped flat-leaf parsley leaves
 
2 1/2 pounds green or white asparagus,

Instructions
1. In a blender or food processor, combine egg yolks, garlic, lemon zest, and lemon juice; pulse until smooth. Combine grapeseed and olive oils in a liquid measuring cup. With blender running, slowly drizzle in oils in a thin stream until mixture is thick, 2 minutes. Add salt, pepper, and parsley; pulse to blend. 2. Snap tough ends from asparagus. Lay each stalk flat on a cutting board and, using a vegetable peeler, peel to about 1 inch below the tip. 3. Bring at least 1 in. water to a simmer in a large frying pan or wide pot. Lay asparagus in pan and simmer, covered, until tender, 3 to 5 minutes (white asparagus may take longer). Cool in a bowl of ice and water; drain. 4. Serve asparagus on a large platter with aioli spooned across, or on the side.


Originally Submitted
6/7/2015





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