Grilled Asparagus with Smoked Paprika Aioli
Used with permission from the new cookbook
Pure Food by Christine Cushing
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Instructions and Nutritional Information
Grilled Asparagus with Smoked Paprika Aioli: Makes 4 to 6 servings
1 lb thin asparagus, trimmed about 2 inches from the bottom (500 g)
Salt and freshly cracked black peppercorns
1 clove garlic, minced
1/2 tsp salt (2.5 mL)
1 /2 tsp Dijon mustard (2.5 mL)
1 egg yolk
Juice of 1/2 lemon
1/2 tsp smoked paprika (2.5 mL)
1/3 cup extra virgin olive oil (75 mL)
- In a food processor, add the minced garlic, salt, mustard, yolk, lemon juice, paprika, and cayenne; pulse until combined. (If available, use the small insert for a food processor.)
- With the motor still running, slowly add the olive oil in a steady stream through the spout.
- To serve, drizzle the asparagus with the aïoli or serve on the side in a bowl for dipping.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Season: Spring
Aioli is a great word used in the south of France for a homemade garlic mayonnaise. I love the rich taste! This recipe features spring-fresh asparagus grilled until crisp on the outside and just tender inside. For contrast, the bold aïoli hits you with a smoky garlic punch. If you would rather not eat raw yolks, you can always buy prepared mayonnaise and add the garlic, lemon, and paprika for a similar flavor. If making your own aioli, refrigerate immediately and serve only on the day of preparation. The prepared version will keep several days in the refrigerator.
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