Asparagus With Saffron Aioli Recipes

SAFFRON AïOLI

Steps:

• Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
• Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.

GRILLED ASPARAGUS WITH SAFFRON AIOLI

Steps:

• For Aioli: Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat.
• Bring to a boil and remove from heat.
• Cool completely.
• Mix mayonnaise and garlic in medium bowl to blend.
• Mix in cooled vinegar mixture.
• Season aioli to taste with salt and pepper.
• (Can be made 1 day ahead. Cover and refrigerate.).
• For Asparagus: Prepare barbecue (medium-high heat.) Toss asparagus with oil on rimmed baking sheet.
• Sprinkle with salt and pepper.
• Grill asparagus until crisp-tender, turning occasionally, about 5 minutes.
• Transfer to platter.
• Drizzle aioli over asparagus.
• Sprinkle with bell pepper.

GRILLED ASPARAGUS WITH SAFFRON AIOLI

Steps:

• Aioli: Whisk vinegr honey, and saffron threads in small saucepan over medium high heat. Bring to boil. Remove from heat. Cool completely. Combine and season with salt and pepper (Can be made 1 day ahead, cover and chill).
• Toss asparagus with oil and sprinkle with salt and pepper. Grease the grill with either Pam or olive oil. Place asparagus directly on the grill and cook until crisp tender, turning occasionally, about 5 minutes. Transfer to platter. Drizzle aioli over asparagus. Sprinkle with pepper.
• Asparagus can be served hot or at room temperature.

GRILLED ASPARAGUS WITH SAFFRON AïOLI

Steps:

• For aioli:
• Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to boil. Remove from heat. Cool completely. Mix mayonnaise and garlic in medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• For asparagus:
• Prepare barbecue (medium-high heat). Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes. Transfer to platter. Drizzle aioli over asparagus. Sprinkle with bell pepper.

AIOLI

Steps:

• Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste; thin with water as needed. Serve with crudites.
• Olive Aioli
• Make Aioli. Stir in 3 tablespoons store-bought olive tapenade.
• Orange-Saffron Aioli
• Make Aioli with orange juice instead of lemon. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli
• See all 50 Game-Day Dips

KETO BACON-WRAPPED ASPARAGUS WITH LEMON AIOLI

Steps:

• Combine mayonnaise, Dijon mustard, garlic, lemon zest, lemon juice, and garlic salt in a bowl and mix well. Refrigerate lemon aioli until ready to use.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Divide asparagus stalks into groups of 3 to 5 stalks, depending on the thickness of the asparagus. Wrap each asparagus bundle tightly with 1 piece of bacon, overlapping slightly as you wrap and tucking the ends under the bacon so it holds securely.
• Place asparagus bundles in a single layer on a piece of aluminum foil. Spray bundles lightly with olive oil spray and top the bacon with cracked pepper.
• Grill asparagus bundles on the foil for 10 minutes. Flip each bundle and grill until bacon is cooked through and crisp, an additional 10 minutes. Serve with lemon aioli.

SAFFRON AIOLI

Steps:

• Steep the saffron threads in warm water for about 10 minutes. Drain water, but don't allow threads to dry out.
• Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
• Add pressed garlic, only 1/2 of saffron threads, 1 teaspoon of saffron powder, and 1/2 teaspoon of cayenne pepper and continue to mix once again until uniform in texture.
• Use remaining saffron threads to garnish aioli in a small ramekin, bowl, or directly on top of food. Serve cool to slightly below room temperature.

ASPARAGUS WITH ROASTED-GARLIC AïOLI

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
• Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
• Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

SAFFRON ALIOLI

Steps:

• Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
• Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.

SAFFRON AIOLI

Steps:

• Place saffron in a small bowl with water; set aside.
• Use a mortar and pestle to mash garlic and a pinch of salt to a fine paste. Add mustard and incorporate. Add egg yolks and mix well. Add saffron-water mixture and stir to incorporate. Slowly add half the oil, drop by drop at first, and then in a slow steady stream, while mixing with the pestle. (Thin with about a tablespoon of warm water if mixture is too thick.) Continue incorporating oil until all of it is absorbed. Thin with additional water if needed, and season with salt to taste.

PAN-SEARED HAKE AND ASPARAGUS WITH AIOLI

Steps:

• Make the aioli: Combine garlic, lemon juice and salt in a blender or food processor, and let sit a minute or two. Add egg and yolk, and blend until combined. With the blender running, slowly add oil in a thin, steady stream. You're looking for an emulsified mixture, but it will be on the thin, saucelike side. Taste for seasoning, and add more salt and lemon juice, if needed. Stir in tarragon.
• Prepare the hake: Season hake with 3/4 teaspoon salt, pepper and paprika. Let sit while you cook the asparagus.
• Make the asparagus: Melt 2 tablespoons butter in a 12-inch skillet over high heat. Stir in asparagus and a pinch of salt, and let cook without moving for 2 minutes to brown slightly. Add a tablespoon of water, cover and cook, shaking pan occasionally, until just tender, 2 to 5 minutes longer depending on thickness of stalks. Transfer to a plate and loosely tent with foil to keep warm.
• Return skillet to medium heat, and melt remaining 2 tablespoons butter. Place hake in an even layer in skillet, then scatter in scallions. Cover and cook until golden, 3 to 4 minutes, then flip and cook uncovered about another 3 to 4 minutes, until hake is cooked through and lightly browned on both sides. Transfer hake and scallions to serving plates, and immediately drizzle with aioli to taste. Serve with asparagus.