AuthorJulia ForesekCategoryAppetizers & Starters, SpanishDifficultyBeginnerCook the Asparagus:
Preheat your oven to 400°F (200°C) if roasting, or prepare a pot of boiling water if blanching.
For roasting: Toss the asparagus with olive oil, salt, and pepper, and spread in a single layer on a baking sheet. Roast for 15-20 minutes until tender and lightly caramelized.
For blanching: Boil the asparagus in salted water for 2-4 minutes until bright green and tender but still crisp. Then plunge into an ice water bath to stop the cooking process.
Make the Alioli:
In a blender or food processor, combine the egg, minced garlic, lemon juice, and a pinch of salt. Blend until smooth.
With the motor running, slowly drizzle in the olive oil until the mixture emulsifies and becomes thick and creamy.
Adjust seasoning with additional salt or lemon juice as needed.
Serve:
Arrange the cooked asparagus on a platter. Serve with a bowl of alioli on the side for dipping.
Ingredients
Directions
Cook the Asparagus:
Preheat your oven to 400°F (200°C) if roasting, or prepare a pot of boiling water if blanching.
For roasting: Toss the asparagus with olive oil, salt, and pepper, and spread in a single layer on a baking sheet. Roast for 15-20 minutes until tender and lightly caramelized.
For blanching: Boil the asparagus in salted water for 2-4 minutes until bright green and tender but still crisp. Then plunge into an ice water bath to stop the cooking process.
Make the Alioli:
In a blender or food processor, combine the egg, minced garlic, lemon juice, and a pinch of salt. Blend until smooth.
With the motor running, slowly drizzle in the olive oil until the mixture emulsifies and becomes thick and creamy.
Adjust seasoning with additional salt or lemon juice as needed.
Serve:
Arrange the cooked asparagus on a platter. Serve with a bowl of alioli on the side for dipping.