sauteed asparagus with garlic aioli

there’s something deeply satisfying when we eat asparagus, especially those fatty ones that’s as thick as our thumbs. maybe it’s the vibrant green grassy flavor that makes us feel good when we consume them. but whatever the case, it is something we look forward to buying every time we’re at the wet market.

we made a classic garlic aioli as a dipping sauce, which is an universal sauce to almost any veggie in our opinion. things like green beans, broccoli, potatoes, and carrots pair well with this lightly tangy and garlicky dip. lemon juice is traditionally used as the acid in the aioli, but we’ve tried apple cider vinegar and it tastes just as great.

asparagus 1 bunch
butter 1 tbsp
garlic 1 large clove
egg yolk 1
olive oil 2 tbsp
lemon juice or vinegar 1 tsp
salt

• wash then trim the tough bottom ends of the asparagus
• finely dice the clove of garlic, separate into 2 even portions
• melt the butter on medium heat in a pan
• once melted, add 1 portion of the garlic and the asparagus
• sauteed the asparagus for about 5-6 min until tender, salt to taste

the aioli

• in a bowl, separate the egg yolk from the egg white
• add the other portion of garlic into the bowl of egg yolk
• while continuously whisking, slowly drizzle in the olive oil
• add the lemon juice and a couple of pinches of salt to taste, whisk evenly

sauteed the asparagus in butter and garlic until tender

slowly drizzle in the oil while whisking continuously to make the aioli

excellent combo, quick and easy too

 

 

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