Sufficed to say, it's awesome!
What better than to accompany with an egg-rich sauce with a garlic kick? As a snack, a starter or a sharing plate for paleo partners, aioli makes that accompaniment.
Let's make some sauce ...
Collect a number of egg yolks into a bowl. Eggs from naturally raised chickens have a fantastic yellow colour and a great flavour.
Whisk the eggs, pouring up a slow stream of extra virgin olive oil until a fine emulsion is formed. As well as producing a fine sauce, this is great exercise - feel free to use a food processor.
Whisk in some crushed and minced garlic cloves. Use as many as you like, but do not overpower the sauce.
Check for flavour, adding lemon juice, maybe a little salt and some finely ground black pepper. You can optionally include some English mustard powder to boost the kick and add some further yellow colour if need be - it's optional. Feel free to pop in some finely chopped herbs - parsley and basil spring to mind.
Prepare and steam your asparagus, maybe griddle them if you want a smoky flavour.
Assemble the asparagus on one plate, the aioli in a small bowl or ramekin and get stuck in!
