Bacon-Wrapped Asparagus, Lemon-Garlic Aioli and Grated Egg

Asparagus season is almost upon us, and this is a simple but elegant recipe that's perfect to accompany quickly sauteed meat and fish dishes.

Recipe

Ingredients

• 2 hard-boiled eggs, peeled

• 1 egg yolk

• 1 Tbsp. water

• 1 Tbsp. garlic paste

• 1/4 tsp. sea salt (more to taste)

• 1/4 tsp ground white pepper

• 1 Tbsp. lemon zest

• 3/4 cup extra-virgin olive oil

• Fresh lemon juice

• 1 lb. fresh asparagus stalks

• 4 strips thick cut smoked bacon

Directions

Slice the hard-boiled eggs in half and remove the yolks.

Use a grater with small holes to separately grate the egg whites and yellows and set them aside until needed.

In a 1-quart glass bowl, whisk together the egg yolk, water, garlic paste (you can make your own by mashing together a coupe of garlic cloves with a pinch of salt) lemon zest and sea salt.

While constantly whisking the egg mixture, drizzle in the olive oil in a thin stream. As the oil and egg emulsify, the aioli will turn a pale yellow and take on the consistency of a thick syrup. Continue whisking until the aioli stiffens up and then add the lemon juice to taste. Refrigerate until needed.

Remove the white, fibrous ends of the asparagus stalks and steam the stalks for about 7 minutes, then rinse in cold water to make them easier to handle.

Divide the partly cooked asparagus into four equal portions and wrap each with a strip of bacon. Place the wrapped portions on a foil lined baking sheet and set aside.

Preheat oven to 425F.

Place the bacon-wrapped asparagus in the hot oven and cook until bacon is lightly browned, about 15-20 minutes.

To assemble the dish, place the asparagus on a warmed plate, spoon aioli over the stalks and spoon the grated egg whites and yellows over them.

Full printable recipe at http://ift.tt/22Zj41H

bon appetit