Asparagus With Rosemary Aioli - House Beautiful Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Extra-virgin olive oil,
-to taste,
3: To 4 garlic cloves, skins
Zest and juice of half an,
-left on,
-orange,
2: To 3 fresh rosemary sprigs,
Zest and juice of 1 lemon,
1 T: Balsamic vinegar,
2 lbs: Fresh jumbo asparagus,
2 cup: Mayonnaise,
-trimmed,
Freshly ground black pepper,
Directions:
In a food processor work bowl, process oil, garlic, rosemary, and
balsamic vinegar for 30 seconds. Let mixture sit 5 minutes.
In a bowl add mayonnaise, place a strainer over the bowl, pour in
rosemary mixture and press with a spoon to extract liquid, Discard
solids. Add pepper, zest, and juice of orange and lemon to bowl and
mix well. Aioli will keep 1 week refrigerated. Makes about 2 3/4 C.
In a large pot of boiling water, cook asparagus, covered, for 3
minutes. Immediately plunge asparagus into a cold-water bath to cool.
Remove asparagus from bath and drain.
Divide asparagus among 6 plates and spoon about 3 T rosemary aioli
over the asparagus.
House Beautiful/June/94 Scanned & fixed by Di & Gary
Submitted By LAWRENCE KELLIE On 03-14-95
Source from luhu.jp
balsamic vinegar for 30 seconds. Let mixture sit 5 minutes.
In a bowl add mayonnaise, place a strainer over the bowl, pour in
rosemary mixture and press with a spoon to extract liquid, Discard
solids. Add pepper, zest, and juice of orange and lemon to bowl and
mix well. Aioli will keep 1 week refrigerated. Makes about 2 3/4 C.
In a large pot of boiling water, cook asparagus, covered, for 3
minutes. Immediately plunge asparagus into a cold-water bath to cool.
Remove asparagus from bath and drain.
Divide asparagus among 6 plates and spoon about 3 T rosemary aioli
over the asparagus.
House Beautiful/June/94 Scanned & fixed by Di & Gary
Submitted By LAWRENCE KELLIE On 03-14-95
Source from luhu.jp