Spring Garlic Aioli with Aspargus Dippers

Giving an old favourite a fresh springtime twist, spring garlic aioli has a little more bite, complimenting the more dulcet tones of asparagus.

Serves 4


2 asparagus bunches 1 large egg, room temperature ΒΌ cup spring garlic, chopped 1 cup vegetable oil 1 tsp Dijon mustard 1 Tbsp lemon juice Sea salt flakes


  1. Put water to boil in a saucepan. Wash asparagus and remove the woody bits by holding each end & gently bending the spears until they snap. Boil asparagus for 3 minutes, or just until the harder end of the asparagus can be pierced with a sharp knife.
  2. Alternatively, oven-roast them with a little olive oil if you like crunchier and more robust tasting dippers.
  3. Use a hand-held blender and a high edged container to blend the egg, mustard and finely chopped spring garlic until well combined. Then gradually add oil and blend until thickened.
  4. Pulse to combine lemon juice and salt.
  5. Drain asparagus, and let them cool a little before serving them whole with the spring garlic aioli on a dip platter.

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