Ingredients
1                head garlic, cloves separated and peeled
Pinch          saffron (optional)
2-3 tbsp    freshly squeezed lemon juice
1 tbsp        finely grated lemon zest
1 cup         mayonnaise                
1 lb            fresh asparagus, trimmed
2 tbsp        extra-virgin olive oil
1-2 tbsp    balsamic vinegar
                  salt and pepper

Lemon Aioli: In a small saucepan, cover garlic with water; bring to boil. Reduce heat to simmer; cover and cook until very soft, 30 to 40 minutes. Drain and pat dry. If using, stir saffron into lemon juice; set aside to dissolve, about 5 minutes. In food processor, process garlic and lemon zest; to form puree. Add mayonnaise and lemon juice mixture; process until well blended. Taste and season with salt and pepper. Cover and refrigerate until ready to serve.

Grilled Asparagus: Preheat barbecue or grill on high for about 10 minutes. Reduce heat to medium-high. Place asparagus in shallow pan; add oil and toss to coat well. Grill until tender-crisp, about 3 minutes per side. Brush with vinegar; season to taste with salt and pepper. Serve immediately with Lemon Aioli as a dip or as a drizzle.
Prep time: 1 hour.  Yield: 4-8 servings

© 2004 Ontario Asparagus Growers’ Marketing Board