Shaved Asparagus With Salty Garlic Aioli

1. 1

   Put the yolk in a wide-mouth jar and pulse for about 30 seconds with an immersion blender.

2. 2

   Add a good pinch of salt, as much minced garlic as you'd like (I used 2 cloves, spicy!), the squirt of anchovy and the juice of half a lemon. Pulse again. While pulsing, slowly drizzle in the oil until the mixture is emulsified and creamy. Taste for salt and thin with a little water if necessary.

3. 3

   Holding onto the tough end of a single spear of clean asparagus, use a vegetable peeler to shave off thin ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you're done peeling (I save mine for making stock). Gently pile your ribbons on a medium-sized serving platter.

4. 4

   Drizzle aioli to coat the shaved asparagus, using as much dressing as desired. Toss with freshly shaved Parmesan and fresh cracked pepper. Serve immediately.

* Per serving · 4 servings · Values may vary.