Shaved Asparagus With Salty Garlic Aioli – a delicious recipe with aioli, egg yolk, garlic, paste, lemon, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Put the yolk in a wide-mouth jar and pulse for about 30 seconds with an immersion blender.
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
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
Drizzle aioli to coat the shaved asparagus, using as much dressing as desired. Toss with freshly shaved Parmesan and fresh cracked pepper. Serve immediately.
329
kcal
Calories
33
g
Fat
7
g
Carbs
6
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 10 ingredients. The key ingredients include: for the aioli, 1 egg yolk, 2 cloves garlic, 1.5 pieces anchovie paste, and more.
Yes, Shaved Asparagus With Salty Garlic Aioli 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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