Asparagus with Saffron Aioli
Asparagus spears are fantastic on the grill, which turns the flower ends crispy and charred while the stems remain tender. Saffron aioli adds a distinctive Mediterranean flair. Choose medium or thick asparagus spears; pencil-thin asparagus is hard to handle on the grill and burns easily. Saffron is a pungent and earthy spice that goes a long way in small amounts. Look for it in the spice aisle of your market and purchase saffron threads, rather than the powdered form, which loses flavor rapidly.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup canola oil
- 1/4 cup olive oil
- 2 egg yolks
- 1 Tbs. Dijon mustard
- 3 garlic cloves
- 1/4 tsp. saffron threads, finely chopped
- 1/2 tsp. salt
- 1/4 tsp. freshly ground white pepper
- 1 to 2 Tbs. fresh lemon juice
- 1 1/2 lb. medium or thick asparagus
- 1/4 cup olive oil
- 2 garlic cloves, slivered
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 2 hard-cooked eggs