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Ingredients

• 1/2 cup canola oil ;
• 1/4 cup olive oil ;
• 2 egg yolks ;
• 1 Tbs. Dijon mustard ;
• 3 garlic cloves ;
• 1/4 tsp. saffron threads, finely chopped ;
• 1/2 tsp. salt ;
• 1/4 tsp. freshly ground white pepper ;
• 1 to 2 Tbs. fresh lemon juice ;
• ; ;
• 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 ;

Description

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 Is Hard To Han

Williams-Sonoma