Asparagus with rosemary aioli - house beautiful
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Extra-virgin olive oil |
| 3 | To 4 garlic cloves, skins left on | |
| 2 | To 3 fresh rosemary sprigs | |
| 1 | tablespoon | Balsamic vinegar |
| 2 | cups | Mayonnaise |
| Freshly ground black pepper to taste | ||
| Zest and juice of half an orange | ||
| Zest and juice of 1 lemon | ||
| 2 | pounds | Fresh jumbo asparagus, trimmed |
Directions
In a food processor work bowl, process oil, garlic, rosemary, and balsamic vinegar for 30 seconds. Let mixture sit 5 minutes.
In a bowl add mayonnaise, place a strainer over the bowl, pour in rosemary mixture and press with a spoon to extract liquid, Discard solids. Add pepper, zest, and juice of orange and lemon to bowl and mix well. Aioli will keep 1 week refrigerated. Makes about 2¾ C.
In a large pot of boiling water, cook asparagus, covered, for 3 minutes. Immediately plunge asparagus into a cold-water bath to cool.
Remove asparagus from bath and drain.
Divide asparagus among 6 plates and spoon about 3 T rosemary aioli over the asparagus.
House Beautiful/June/94 Scanned & fixed by Di & Gary Submitted By LAWRENCE KELLIE On 03-14-95