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| Spring Asparagus with Homemade Garlic Aioli |
| photo by recipe author |
Servings: 2
Preparation Time: 10 minutes
Asparagus:
- 6-8 ounces organic asparagus
- 1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil [2]
- 1 teaspoon Himalayan Pink Salt [3]
Aioli:
- 1 organic, pastured egg yolk [4]
- 1-2 cloves fresh organic garlic [5]
- 3/4 teaspoon Himalayan Pink Salt [3]
- 1/2 small organic lemon, juiced
- 1 teaspoon organic mustard powder [6]
- 1/4 cup organic cold-pressed olive oil [7]
- 1/4 cup organic expeller pressed coconut oil [8], melted but not hot
- 1 tablespoon organic homemade whey [9] or lacto-fermented pickle juice, optional
Asparagus:
Place 1 tablespoon gold label coconut oil in a small pan over medium heat. Add asparagus and 1 teaspoon salt, gently stirring until asparagus is lightly sautéed and softened.
Aioli:
Add egg yolk, garlic cloves, salt, lemon juice, and mustard to a blender (or food processor.) Blend until well combined. Keep your blender going at medium speed as you begin to add olive oil and coconut oil in, a few drops at a time. After you have put about 15-20 drops of oil into the blender, begin adding the oil in a small, steady stream. Add the tablespoon of whey (or pickle juice) and mix briefly. Serve warm or chilled.
Note: Leftover aioli will keep in a sealed jar in the refrigerator for up to a week. It’s delicious on sandwiches, fish, as a dip for vegetables, or over rice.
Marijah from Columbia, KY won $50 for this recipe and photo! Submit yours here! [10]