Grilled Asparagus With Curry, Lime And Lemongrass Aioli

• Grilled Asparagus
• 2 pounds asparagus
• coarse sea salt, to taste
• coarsely ground black pepper, to taste
• 2 cloves of garlic, coarsely chopped
• 2 splashes extra virgin olive oil
• Curry, Lime and Lemongrass Aioli
• 1 yolk from a large egg
• 1 garlic clove, minced
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon white vinegar
• 1/4 teaspoon Dijon mustard
• 3/4 cup canola oil
• 2 tablespoons Thai yellow curry paste

1. Toss asparagus stalks with all other ingredients and allow to stand for 10 minutes.
2. Prepare a grill our preheat a grill pan until very hot.
3. Grill asparagus stalks for a minute on each side until just slightly tender. They'll be a brilliant green.
4. Serve immediately with curry, lime and lemongrass aioli.
5. Place garlic and lime juice in a blender and blend until smooth, then pour into a bowl.
6. Add in egg yolk, vinegar, and mustard and whisk until well combined.
7. Very slowly drizzle in canola oil a few drops at a time, whisking constantly until aioli has thickened.
8. Stir in curry paste.

asparagus, salt, ground black pepper, garlic, extra virgin olive oil, curry, egg, garlic, freshly squeezed lime juice, white vinegar, dijon mustard, canola oil, curry

Taken from food52.com/recipes/12042-grilled-asparagus-with-curry-lime-and-lemongrass-aioli (may not work)