recipe WEDNESDAY: Grilled Asparagus with Saffron Aioli

Grilled Asparagus with Saffron Aioli

Asparagus is one the very first harvests of spring. While most local growers are only seeing greens, lettuces, and a few herbs come up, asparagus is the first of the veggies you can really sink your teeth into. Its a promise of whats to come in just a few short weeks!

1/4 cup red wine vinegar

1 tablespoon local honey (like the kind you can find at True Wellness!)

Large pinch of saffron threads

1 cup safflower mayonnaise

2 garlic cloves, minced

For the Asparagus:

2 pounds asparagus, trimmed

3 tablespoons olive oil

Salt to taste

 

For the 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. Enjoy immediately.