Asparagus with Lemon Aioli

Ingredients:

1 bunch of asparagus with the ends trimmed

1 egg yolk

1/2 cup Dijon mustard

¾ cup olive oil

1T fresh lemon juice

¼ t salt

1 lemon cut into wedges

1 large bowl of ice water

Bring a large saucepan of water to a boil. Add the asparagus
and cook it until it is tender –about 4-7 minutes

Drain and transfer to the ice water and drain it again

In a small bowl, beat the egg yolk and Dijon mustard with a wire whisk.

Add the oil slowly while whisking continually

It will be thick

Whisk in the lemon juice and the salt

Serve the asparagus with the aioli and lemon wedges on the side.

* Any uncooked egg carries the risk of food-borne illness

	Bring a large saucepan of water to a boil. Add the asparagus and cook it until it is tender –about 4-7 minutes
	Drain and transfer to the ice water and drain it again
	In a small bowl, beat the egg yolk and Dijon mustard with a wire whisk.
	Add the oil slowly while whisking continually
	It will be thick
	Whisk in the lemon juice and the salt
	Serve the asparagus with the aioli and lemon wedges on the side.