ASPARAGUS "FRIES" WITH GARLIC-LEMON AIOLI

ASPARAGUS

Yield 2-4 servings

Number Of Ingredients 10

1 bunch asparagus, washed
salt
water
Garlic Lemon Aioli (recipe below)
2 medium cloves garlic, peeled
1/4 teaspoon kosher salt
1/4 teaspoon lemon zest, finely grated or minced
1 tablespoon lemon juice
1 teaspoon olive oil
3 tablespoons mayonnaise

Steps:

Aioli: Using a garlic press, smash the cloves into a small mixing bowl. Add salt, lemon zest, and lemon juice, and stir until salt is dissolved. Add olive oil and mayo and stir to combine. First remove the ends from the asparagus using my tried and true method: snap them off with your fingers. The asparagus will automatically break where the woody tough part ends and you will never have to gnaw through tough asparagus again. In a pot large enough to hold the asparagus, bring 4 inches of well-salted water to a boil (salty like the sea). Reduce heat to medium and add asparagus. Cooking time will depend on the thickness of the spears, 1 to 3 minutes. The desired result here is crisp-tender, not limp. Watch closely and test often. Drain asparagus, and serve hot with Garlic Lemon Aioli