Grilled Asparagus With Saffron Aioli

Submitted by glynn117

"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."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 6

ingredients

• Aioli

• 59.14 ml red wine vinegar
• 14.79 ml honey
• 0.25 ml saffron thread
• 236.59 ml mayonnaise
• 2 clove garlic, minced

• Asparagus

• 907.18 g asparagus, trimmed
• 44.37 ml olive oil
• 1 small red bell pepper, finely chopped

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.

Reviews

[rosslare]

Nice one!

 

[michellebhm]

I loved this recipe. I made it with Fennel crusted pork tenderloin and the saffron aioli was a great sauce for both :) Thank you for posting

 

[Chef Cameo]

Really enjoyed this. I'm sure I won't have any problems using the leftover dip for chicken.

 

[lazyme]

This is a great recipe! The dip is great and we especially like how easy it is. Thanks for sharing.