Sonoma Cooking School, with Recipes

Grilled Asparagus with Spring Garlic Aioli

Chef Greenwald prefers fresh aioli, but for a quick substitute combine 3/4 cup mayonnaise; 1 bulb spring garlic, finely chopped; and 1 to 2 tablespoons lemon juice. Season to taste with sea salt and pepper.

1 pound fresh asparagus spears
1 tablespoon good-quality extra-virgin olive oil
1 teaspoon sea salt
1 bulb spring garlic (white part only)*
Juice of 1/2 lemon (about 2 tablespoons)
1 egg yolk**
3/4 cup good-quality extra -virgin olive oil
Sea salt to taste
2 eggs, hard-cooked and shredded

Wash asparagus; break off woody bases where spears snap easily. If desired, scrape off scales. Leave spears whole. Toss asparagus with 1 tablespoon oil and 1 teaspoon sea salt; set aside.

Finely chop spring garlic; place in large bowl with lemon juice and pinch of salt. Add egg yolk. Whisk vigorously until mixture thickens and becomes pale in color. Add oil in a thin, steady stream until aioli forms (should look like mayonnaise). Season to taste.

For charcoal grill, lay asparagus spears across grids directly over hot coals. Turn frequently to cook evenly. Grill 3 to 5 minutes or until tender. (For gas grill, preheat grill. Place asparagus spears across grid directly over heat. Cover; grill as above.) Serve with aioli. Garnish with egg shreds. Makes 4 servings.

* If spring onions are unavailable, you may use 1 finely chopped small green onion and 3 cloves of garlic, minced instead.

** If pasteurized eggs are unavailable, you may use regular eggs, however some experts believe raw eggs may be harmful to some people because of possible salmonella contamination.