This is a recipe my wife, Meghan, and I enjoy as an appetizer when asparagus is in season. We use a Microplane to grate the lemon zest and garlic.
Ingredients
- 1 bunch fresh asparagus, tough ends removed, preferably thicker stalks
- 1/2 cup mayonnaise
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh and finely grated lemon zest 1 teaspoon fresh lemon juice, or more to taste
- 1 to 2 cloves garlic, peeled and finely grated 2 teaspoons Dijon mustard
- 1 teaspoon whole grain mustard
- Coarse salt (kosher or sea) and freshly ground black pepper
Directions
Step 1
Roast, grill, or blanch the asparagus until tender. (The time will depend on the thickness of the asparagus.) Set aside.
Step 2
Make the aioli: Combine all the ingredients in a small mixing bowl and whisk to combine. Cover and refrigerate if not using immediately. Transfer to an attractive bowl and serve with the asparagus.
Serves 2 — Recipe courtesy of the Fresh-Pressed Olive Oil Club