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

Related recipes