Blanched Asparagus Recipe

Time20m

Serves4

with Aioli

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Ingredients

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1
Blanching Asparagus
Bring a large pot of salted water to a boil. Add the asparagus and cook for about 2-3 minutes until bright green and tender-crisp. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Let it cool for a few minutes, then drain and set aside.
2
Making Aioli
In a food processor, combine the garlic cloves and egg yolk. Pulse until smooth. With the processor running, slowly drizzle in the olive oil until the mixture emulsifies and thickens. Add the lemon juice, salt, and pepper, and pulse to combine. Adjust seasoning to taste.