Grilled Asparagus with Aioli
Ingredients:
650mL Wood’s Egg Mayonnaise
3 cloves garlic, crushed
50mL Edlyn 100% Lemon Juice
1kg asparagus spears
80mL olive oil
1 sheet grease proof paper made into a piping bag
½ bunch thyme
- Preparation Time
- 60 min
- Cooking Time
- 10 min
- Serves
- 10
Method:
In an appropriate bowl, place your crushed garlic and add the Wood’s Egg Mayonnaise. Using a bar-mix, puree the two ingredients together, and adjust the consistency using the Edlyn 100% Lemon Juice. Season with salt and pepper if required. Place the asparagus spears on a flat sided tray and add the olive oil along with the picked thyme leafs. Allow to marinate for 45-60 min. Heat a little extra oil in a suitable fry pan; drain the asparagus from the olive oil, adding to the fry pan and gently sautéing. Don’t over cook the asparagus, as they should be al-dente. Place the grilled asparagus onto a serving plate. Pour the aoilli into a grease proof piping bag. Seal the end and make a small cut on the bottom of the piping bag. In a fluid back and forth motion, gently squeeze the aoilli over the asparagus and onto the serving plate itself. Garnish with a little extra picked thyme or a herb of your choice.