Easter :: Grilled Asparagus with Lemon Aioli

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Ham and Spring Pea Quiche

Grilled Asparagus with lemon aioli

Homemade Bagels with herb butter and smoked salmon

Rabbit Meringue with Lemon Curd and Kiwi

Gilded Lily Cocktail

No spring event is complete without asparagus.  Lucky for us, Easter is so late this year that asparagus is at the peak of season.  I am thrilled for how amazing it's going to be this spring.  The asparagus I made for these pictures was a little early - and not local at all - but still super delicious!

Grilled Asparagus with Lemon Aioli

Asparagus has always been a hallmark of the Easter season because it is generally at the peak of it’s season.  Lightly grilling the spears and topping them with a small amount of sauce highlights their delicate flavor and is a perfect springtime side dish.  

1 bunch thin asparagus (pencil sized or smaller), ends trimmed

Olive oil

2 cloves garlic, skinned

Heat a grill pan over medium-high heat and brush lightly with olive oil.  Rub one garlic clove over griddle and fill grill pan with half of the bunch of asparagus.  Grill lightly, flipping often until spears are evenly grilled on all sides, about 3-5 minutes.  Repeat with remaining asparagus, applying more olive oil and garlic before grilling.  

Let cool and drizzle the top with lemon aioli

Lemon Aioli

4 tablespoons freshly squeezed lemon juice

2 egg yolks

1 cup olive oil

1 teaspoon each salt and pepper

1 teaspoon lemon zest.

In a good processor blend together lemon juice and egg yolk 3-5 minutes until the mixture thickens.  With the motor running, slowly drizzle in oil.  Season with salt and pepper and lemon zest and stir them in with a wooden spoon.

Do not whip too long or the mixture will not drizzle.  If that happens, whisk in a small amount of olive oil 1 teaspoon at a time until the mixture is the correct consistency.