Grilled Asparagus with Ceasar Aioli…Enjoy!

Cook with Gourmet

Ingredients:
4 drained anchovy fillets, finely chopped
1 egg yolk
1 small garlic clove, crushed
1 tsp Dijon mustard
125ml (1/2 cup) olive oil

1 1/2 tbs fresh lemon juice
1 1/2 tbs hot water
2 bunches asparagus, woody ends trimmed
Olive oil, to grease
Shaved parmesan, to serve
Lemon wedges, to serve

Method:
Process the anchovy, egg yolk, garlic and mustard in a food processor until smooth. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Add the lemon juice and process until smooth. Add the hot water and process until combined. Season with salt and pepper. Transfer to a bowl.
Step 2
Preheat a chargrill or barbecue grill on medium-high (or just a grilling pan). Brush asparagus with oil. Cook half the asparagus, turning, for 2-3 minutes or until tender crisp. Transfer to a serving platter. Repeat with the remaining asparagus.
Step 3
Drizzle half the caesar aioli over the asparagus. Top with parmesan and season with pepper. Serve with remaining aioli and lemon wedges.