Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, asparagus spears with garlic aioli. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Recipe Pairing Guides » Asparagus Spears With Garlic Aïoli. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired. Place asparagus spears in a large skillet; add water to cover. Top fresh steamed asparagus spears with a low-fat garlic-mayonnaise sauce for a quick and easy spring side dish.

Asparagus spears with garlic aioli is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Asparagus spears with garlic aioli is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have asparagus spears with garlic aioli using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Asparagus spears with garlic aioli:

1. Make ready asparagus
2. Take eggs whipped
3. Get all-purpose flour
4. Take seasoning salt to taste
5. Get oil to fry
6. Make ready cloves of garlic
7. Take mayonnaise
8. Make ready fresh squeezed lime juice

Hold the tops of the spears of asparagus in your hand, then starting at the bottom wrap the asparagus in bacon. Move your way up until the whole slice of bacon wraps around the asparagus. Except I added some lemon garlic aioli on the toast first. Your perfect lunch is some thick and seedy toasted bread, a (rather heavy handed) drizzle of lemon garlic aioli, your sesame asparagus and a big fat egg.

Steps to make Asparagus spears with garlic aioli:

1. Heat oil in fry pan or use deep fry if you have one.
2. Have one dish with eggs and one dish with flour and season salt.
3. When the oil is ready, take one spear of asparagus at a time and roll in egg then dredge in flour and place in oil. Cooks about 2 minutes on first side or until golden brown, then flip over and cook to the same color on second side.
4. Line a plate with napkins or paper towels and place cooked asparagus on the plate to remove excess oil.
5. Place garlic mayonnaise and lime juice in blender and blend until smooth. Pour it into a small bowl and serve on plate for dipping with the asparagus.

Except I added some lemon garlic aioli on the toast first. Your perfect lunch is some thick and seedy toasted bread, a (rather heavy handed) drizzle of lemon garlic aioli, your sesame asparagus and a big fat egg. Baked asparagus fries should be the eighth wonder of the world. How can something deemed "fries" not actually be deep-fried and yet still be delicious? Aioli, a.k.a. fancified mayonnaise, might cause a stir among condiment enthusiasts.

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