Grilled Asparagus With Saffron Aioli |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is Bobby Flay's recipe that was featured in Bon Appetit. I love this sauce! I have served it over grilled, roasted and blanched asparagus! It's even better with homemade mayonnaise. Ingredients:
1/4 cup red wine vinegar |
1 tablespoon honey |
1 pinch saffron thread |
1 cup mayonnaise |
2 cloves garlic, minced |
2 lbs asparagus, trimmed |
3 tablespoons olive oil |
1 small red bell pepper, finely chopped |
Directions:
1. For Aioli: Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat.
2. Bring to a boil and remove from heat.
3. Cool completely.
4. Mix mayonnaise and garlic in medium bowl to blend.
5. Mix in cooled vinegar mixture.
6. Season aioli to taste with salt and pepper.
7. (Can be made 1 day ahead. Cover and refrigerate.).
8. For Asparagus: Prepare barbecue (medium-high heat.) Toss asparagus with oil on rimmed baking sheet.
9. Sprinkle with salt and pepper.
10. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes.
11. Transfer to platter.
12. Drizzle aioli over asparagus.
13. Sprinkle with bell pepper.
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