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Grilled Asparagus with Garlic-Mustard Aioli
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Grilled Asparagus with Garlic-Mustard Aioli
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Grilled Asparagus with Garlic-Mustard Aioli
Created by Chef Dale MacKay
Ingredients
| ¼ | cup mayonnaise | |
| 1¼ | Tablespoon of Co-op Gold Dijon mustard | |
| 1 | clove of minced garlic | |
| 1 | teaspoon white vinegar | |
| 1½ | teaspoons lemon juice | |
| 1 | bunch (16–20 spears) asparagus | |
| 1 | tablespoon CO-OP GOLD Extra Virgin Olive Oil | |
| ¼ | teaspoon salt | |
| 2 | tablespoons AGROPUR Parmigiano-Reggiano cheese, finely grated | |
| ½ | teaspoon lemon zest | |
| 2 | tablespoons sunflower seeds, toasted |
Directions
Serves: 6
Prep Time: 10 minutes
Cook Time: 5 minutes
Combine mayonnaise, mustard, minced garlic, vinegar and lemon juice in a bowl and whisk together. Refrigerate until ready to serve.
Preheat grill to high heat. Cut ends off asparagus and toss spears with olive oil and salt. Place asparagus on the grill running perpendicular so they don’t slip through the grate. Grill asparagus for two minutes, and flip and grill for another two minutes, allowing grill marks to form.
Spread mayonnaise mixture on the bottom of a large plate and place warm asparagus on top. Sprinkle Parmigiano-Reggiano, lemon zest and sunflower seeds over the asparagus and serve immediately.
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