"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Asparagus with Garlic Aioli Recipe

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This recipe for Asparagus with Garlic Aioli, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jermaine Holden
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 head garlic (top 1/4 removed)
2 TBS plus 2 cups olive oil, divided
2 TBS Dijon Mustard
2 tsp fresh lemon juice
3 lbs asparagus, trimmed, steamed until cooked but still firm

Directions:
Directions:
Heat oven to 325F. Place garlic on sheet of foil. Drizzle with 2 TBS olive oil; loosely wrap. Bake until soft, about 1 hour. Gently squeeze garlic bulbs; place in food processor. With machine running, drizzle in 1 cup olive oil. Add Dijon, lemon juice, salt and pepper. Serve with asparagus.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is a delicious appetizer served with the Lobster-Avocado Salad, Grilled Steak Provencal, and French Potato Salad. A wonderful Backyard dinner with a rustic setting and a bounty of sun flowers adorning your table.

 

 

 

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