Grilled Asparagus With Saffron Aioli

Total Time
25mins
Prep
15 mins
Cook
10 mins

This is Bobby Flay's recipe that was featured in Bon Appetit. I love this sauce! I have served it over grilled, roasted and blanched asparagus! It's even better with homemade mayonnaise.

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Ingredients

Nutrition

Directions

  1. For Aioli: Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat.
  2. Bring to a boil and remove from heat.
  3. Cool completely.
  4. Mix mayonnaise and garlic in medium bowl to blend.
  5. Mix in cooled vinegar mixture.
  6. Season aioli to taste with salt and pepper.
  7. (Can be made 1 day ahead. Cover and refrigerate.).
  8. For Asparagus: Prepare barbecue (medium-high heat.) Toss asparagus with oil on rimmed baking sheet.
  9. Sprinkle with salt and pepper.
  10. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes.
  11. Transfer to platter.
  12. Drizzle aioli over asparagus.
  13. Sprinkle with bell pepper.