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Blanched Asparagus with Three Aiolis

For more asparagus recipes, check out this article featured in Traverse, Northern Michigan’s Magazine!


  • 2 pounds fresh asparagus spears, raw or blanched in boiling water for one minute

For aioli:

  • 3/4 cup mayonnaise
  • 3 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard


Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. Cover with plastic and refrigerate for an hour to let flavors meld. Aioli can be prepared a day ahead. Serve with asparagus for dipping. Makes about 1 cup.

Variations: For herbed aioli, add 2 teaspoons chopped fresh tarragon or rosemary. For saffron aioli, add a drizzle of honey, a pinch of saffron and grated orange zest.