Grilled Asparagus With Saffron Aïoli Recipes

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GRILLED ASPARAGUS WITH SAFFRON AIOLI



Grilled Asparagus With Saffron Aioli image

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.

Provided by Grace Lynn

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup red wine vinegar
1 tablespoon honey
1 pinch saffron thread
1 cup mayonnaise
2 cloves garlic, minced
2 lbs asparagus, trimmed
3 tablespoons olive oil
1 small red bell pepper, finely chopped

Steps:

  • For Aioli: Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat.
  • Bring to a boil and 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.
  • Sprinkle with bell pepper.

GRILLED ASPARAGUS WITH SAFFRON AïOLI



Grilled Asparagus with Saffron Aïoli image

Provided by Bobby Flay

Categories     Side     Saffron     Asparagus     Summer     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Aioli
1/4 cup red wine vinegar
1 tablespoon honey
Large pinch of saffron threads
1 cup mayonnaise
2 garlic cloves, minced
Asparagus
2 pounds asparagus, trimmed
3 tablespoons olive oil
1 small red bell pepper, finely chopped

Steps:

  • For 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. Sprinkle with bell pepper.

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