• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup Extra-virgin olive oil

  2. 3 To 4 garlic cloves, skins left on

  3. 2 To 3 fresh rosemary sprigs

  4. 1 tablespoon Balsamic vinegar

  5. 2 cups Mayonnaise

  6. Freshly ground black pepper to taste

  7. Zest and juice of half an orange

  8. Zest and juice of 1 lemon

  9. 2 pounds Fresh jumbo asparagus, trimmed

Instructions Jump to Ingredients ↑

  1. 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


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