Grilled Asparagus with Aioli (From Everything Asparagus, 3/06)
|Prep Time:||30 minutes|
|Number of Servings:||makes 4 servings|
|Ingredients:||4 garlic cloves, peeled
1 tablespoon cold water
Juice of 1 lemon
1 teaspoon salt, divided
3 egg yolks
2 1/4 cups olive oil, divided
1 pound asparagus
1/4 teaspoon white pepper
Combine the garlic, water, lemon juice, and 1/2-teaspoon of the salt in a food processor and process until smooth. Add the egg yolks and continue to process until the yolks become frothy and much lighter in color. With the machine running pour 2 cups olive oil through the feeder tube in a thin steady stream. It will become mayonnaise consistency. Cover the aioli and refrigerate.
Preheat a grill to medium-hot. Trim the asparagus, and lay it on a large platter, then drizzle it with the remaining 1/4-cup olive oil, 1/2-teaspoon salt, and the white pepper. Gently lay the asparagus on the preheated grill, taking care not to drip oil directly into the grill (which would cause the flames to flare up). Cook the asparagus for 5 minutes, turning it often. Serve warm or at room temperature. Serve the aioli as an accompaniment (any remaining aioli can be stored refrigerated for 3-5 days).