Scallops And Asparagus With Garlic Aioli And Caviar

• Scallops and asparagus
• 1 pound asparagus spears, trimmed
• 1 pound scallops, dried and muscle trimmed away
• 3 tablespoons olive oil
• salt and pepper
• 2 lemons, quartered
• Garlic aioli with caviar
• 3 egg yolks
• juice of one lemon
• 1/2 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1 ounce caviar

1. Preheat broiler and line a baking sheet with foil. Drizzle half of olive oil on foil; add asparagus and scallops, drizzle with the remaining oil, and sprinkle with salt and pepper. Broil with rack at middle height for three minutes; flip scallops, turn asparagus, and broil for 2-3 more.
2. In a blender, whiz together egg yolks, minced garlic and lemon juice. Add olive oil in a thin stream with blender running. If it's too thick, add more lemon juice.
3. Arrange scallops and asparagus on plates and drizzle with garlic aioli. Top each scallop with a dab of caviar. Serve with lemon wedges alongside, and your favorite crisp white wine.

trimmed away, olive oil, salt, lemons, garlic, egg yolks, lemon, extra virgin olive oil, garlic, caviar

Taken from food52.com/recipes/4074-scallops-and-asparagus-with-garlic-aioli-and-caviar (may not work)