Directions:
- For Aioli: Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat.
- Bring to a boil and remove from heat.
- Cool completely.
- Mix mayonnaise and garlic in medium bowl to blend.
- Mix in cooled vinegar mixture.
- Season aioli to taste with salt and pepper.
- (Can be made 1 day ahead. Cover and refrigerate.).
- For Asparagus: Prepare barbecue (medium-high heat.) Toss asparagus with oil on rimmed baking sheet.
- Sprinkle with salt and pepper.
- Grill asparagus until crisp-tender, turning occasionally, about 5 minutes.
- Transfer to platter.
- Drizzle aioli over asparagus.
- Sprinkle with bell pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.28 Kcal (1508 kJ) | ||
| Calories from fat | 310.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.51g | 53% | |
|---|---|---|---|
| Cholesterol | 15.4mg | 5% | |
| Sodium | 237.77mg | 10% | |
| Potassium | 344.83mg | 7% | |
| Total Carbs | 10.63g | 4% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 3.45g | 7% | |
| Vitamin C | 29.3mg | 49% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 11.4mg | 64% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 153.97 Kcal (645 kJ) | ||
| Calories from fat | 132.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 53% | |
|---|---|---|---|
| Cholesterol | 6.58mg | 5% | |
| Sodium | 101.61mg | 10% | |
| Potassium | 147.36mg | 7% | |
| Total Carbs | 4.54g | 4% | |
| Sugars | 3.15g | 30% | |
| Dietary Fiber | 1.41g | 13% | |
| Protein | 1.48g | 7% | |
| Vitamin C | 12.5mg | 49% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 4.9mg | 64% | |
| Calcium | 18.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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