Grilled Asparagus With Saffron Aioli Recipes

Steps:

• 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.

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
• Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
• Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

Steps:

• Aioli: Whisk vinegr honey, and saffron threads in small saucepan over medium high heat. Bring to boil. Remove from heat. Cool completely. Combine and season with salt and pepper (Can be made 1 day ahead, cover and chill).
• Toss asparagus with oil and sprinkle with salt and pepper. Grease the grill with either Pam or olive oil. Place asparagus directly on the grill and cook until crisp tender, turning occasionally, about 5 minutes. Transfer to platter. Drizzle aioli over asparagus. Sprinkle with pepper.
• Asparagus can be served hot or at room temperature.

Steps:

• For aioli:
• Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to boil. 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.

Steps:

• Prepare a grill for medium heat. Chop the tough, woody ends off the asparagus (about 1 inch) and peel another inch of the stalks.
• Whisk the lemon juice, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the asparagus and toss until well coated.
• Put the asparagus on the grill at an angle so the stalks don't fall through the grates. Grill, flipping halfway through cooking, until the asparagus begin to char, the pointy ends start to crisp and the stalks are just tender, 3 to 5 minutes. Remove to a platter and sprinkle with the feta and mint.