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Grilled Asparagus with Lemon Aioli
| 1 | head garlic, cloves separated and peeled |
| pinch | saffron (optional) |
| 2 to 3 tbsp | freshly squeezed lemon juice |
| 1 tbsp | finely grated lemon zest |
| 1 cup | mayonnaise |
| salt and pepper | |
| 1 lb | Ontario asparagus, trimmed |
| 2 tbsp | extra-virgin olive oil |
| 1 to 2 tbsp | balsamic vinegar |
| salt and pepper |
Lemon Aioli: In a small saucepan, cover garlic with water; bring to boil. Reduce heat to simmer; cover and cook until very soft, 30 to 40 minutes. Drain and pat dry. If using, stir saffron into lemon juice; set aside to dissolve, about 5 minutes. In food processor, process garlic and lemon zest; to form puree. Add mayonnaise and lemon juice mixture; process until well blended. Taste and season with salt and pepper. Cover and refrigerate until ready to serve. Grilled Asparagus: Preheat barbecue or grill on high for about 10 minutes. Reduce heat to medium-high. Place asparagus in shallow pan; add oil and toss to coat well. Grill until tender-crisp, about 3 minutes per side. Brush with vinegar; season to tast with salt and pepper. Serve immediately with Lemon Aioli as a dip or as a drizzle.
Prep time: 1 hour
Yield: 4 to 8 servings