Fresh Asparagus With Parsley Aioli

• 2 large egg yolks*
• 1 garlic clove, minced
• 1 teaspoon lemon zest
• 2 to 3 tbsp. lemon juice
• 1/2 cup grapeseed oil
• 3 tablespoons mild, fruity extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 1/2 cup chopped flat-leaf parsley leaves
• 2 1/2 pounds green or white asparagus, preferably thick spears

1. In a blender or food processor, combine egg yolks, garlic, lemon zest, and lemon juice; pulse until smooth. Combine grapeseed and olive oils in a liquid measuring cup. With blender running, slowly drizzle in oils in a thin stream until mixture is thick, 2 minutes. Add salt, pepper, and parsley; pulse to blend.
2. Snap tough ends from asparagus. Lay each stalk flat on a cutting board and, using a vegetable peeler, peel to about 1 inch below the tip.
3. Bring at least 1 in. water to a simmer in a large frying pan or wide pot. Lay asparagus in pan and simmer, covered, until tender, 3 to 5 minutes (white asparagus may take longer). Cool in a bowl of ice and water; drain.
4. Serve asparagus on a large platter with aioli spooned across, or on the side.
5. *If you're concerned about eating raw egg yolks, use pasteurized egg yolks, available at well-stocked grocery stores.
6. Make ahead: Aioli, up to 4 days, chilled; cooked asparagus, up to 1 day, chilled.

egg yolks, garlic, lemon zest, lemon juice, grapeseed oil, olive oil, salt, pepper, flatleaf, green

Taken from www.myrecipes.com/recipe/fresh-asparagus-parsley-aioli (may not work)