Asparagus With Lemon Aïoli – a delicious recipe with egg yolk, mustard, olive oil, lemon juice, kosher salt, lemon. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Fill a large bowl halfway with ice water.
2
Bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 4 to 7 minutes, depending on thickness. Drain the asparagus and transfer to the ice water; drain again.
3
Meanwhile, in a small bowl, whisk together the egg yolk and mustard. Whisking constantly, very slowly add the oil in a steady stream. The aioli should be quite thick. Whisk in the lemon juice and salt. Serve the asparagus with the aioli and lemon wedges on the side. (Because the egg in this recipe is not cooked, there is a risk of food-borne illness.)
4
In recipes that call for just a few ingredients, each one matters. Consider using organic or eggs laid by grass-fed hens; they tend to have a fresher, more robust flavor.
447
kcal
Calories
48
g
Fat
4
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 bunch asparagus, ends trimmed, 1 egg yolk, 1/2 teaspoon Dijon mustard, 3/4 cup olive oil, and more.
Yes, Asparagus With Lemon Aïoli falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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