World famous Recipe

Saffron aioli with asparagus

Saffron aioli with asparagus

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 are hard to handle on the grill and burn easily. Saffron is a pungent and earthy spice that goes a long way in small amounts.

Spanish recipe: serves 4

  1. Place saffron in a small bowl with water; set aside.
  2. Use a mortar and pestle to mash garlic and a pinch of salt to a fine paste. Add mustard and incorporate. Add egg yolks and mix well. Add saffron-water mixture and stir to incorporate. Slowly add half the oil, drop by drop at first, and then in a slow steady stream, while mixing with the pestle. (Thin with about a tablespoon of warm water if mixture is too thick.) Continue incorporating oil until all of it is absorbed. Thin with additional water if needed, and season with salt and lemon juice to taste.
  3. Prepare a medium-hot fire in a grill. Brush and oil the grill grate.
  4. Grill the asparagus directly over medium-high heat, turning often, until the spears are crisp-tender and nicely grill-marked, 5 to 6 minutes.
  5. Serve hot off the grill or at room temperature with the saffron aioli on the side.
  6. Trim or snap off the tough ends of the asparagus, leaving each spear about 5 inches long. Using a vegetable peeler, peel the outer skin, starting 1 inch below the tip.

Ingredients

  • 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

Saffron aioli

  • 1/2 cup canola oil
  • 1/4 cup olive oil
  • Pinch of saffron
  • 1 tbs warm water
  • 3 small garlic cloves
  • coarse salt
  • ½ tsp Dijon musterd
  • 2 large egg yolks
  • 1 to 2 tbs. Fresh lemon juice

Spanish recipe: serves 4

1. Place saffron in a small bowl with water; set aside.
2. Use a mortar and pestle to mash garlic and a pinch of salt to a fine paste. Add mustard and incorporate. Add egg yolks and mix well. Add saffron-water mixture and stir to incorporate. Slowly add half the oil, drop by drop at first, and then in a slow steady stream, while mixing with the pestle. (Thin with about a tablespoon of warm water if mixture is too thick.) Continue incorporating oil until all of it is absorbed. Thin with additional water if needed, and season with salt and lemon juice to taste.
3. Prepare a medium-hot fire in a grill. Brush and oil the grill grate.
4. Grill the asparagus directly over medium-high heat, turning often, until the spears are crisp-tender and nicely grill-marked, 5 to 6 minutes.
5. Serve hot off the grill or at room temperature with the saffron aioli on the side.
6.Trim or snap off the tough ends of the asparagus, leaving each spear about 5 inches long. Using a vegetable peeler, peel the outer skin, starting 1 inch below the tip.

Ingredients

  • 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

Saffron aioli

  • 1/2 cup canola oil
  • 1/4 cup olive oil
  • Pinch of saffron
  • 1 tbs warm water
  • 3 small garlic cloves
  • coarse salt
  • ½ tsp Dijon musterd
  • 2 large egg yolks
  • 1 to 2 tbs. Fresh lemon juice

Worldwide recipes

Select your signature dish

Let us take you on an adventure filled with saffron.
Saffron is a spice that is used and appreciated all over the world and is deeply rooted in different cultures.

We have collected these secular recipes to share with you. You will find paella from Spain to curry from India and from pastry from Sweden to shellfish soup from Brazil. Let these recipes surprise and inspire you.

Saffron Rice, Saffron Chicken, Baghlava, Borani-e bademjan, Moroccan Lamb Tagine, Risotto alla Milanese, Saffron aioli with asparagus

Worldwide recipes

Select your signature dish

Let us take you on an adventure filled with saffron.
Saffron is a spice that is used and appreciated all over the world and is deeply rooted in different cultures.

We have collected these secular recipes to share with you. You will find paella from Spain to curry from India and from pastry from Sweden to shellfish soup from Brazil. Let these recipes surprise and inspire you.

Saffron Rice, Saffron Chicken, Baghlava, Borani-e bademjan, Moroccan Lamb Tagine, Risotto alla Milanese, Saffron aioli with asparagus