Warm Asparagus Salad with
Toasted Walnut Aioli Dressing
- 1/2 cup walnut halves
- 1/2 cup plus 2 tablespoons regular extra virgin olive oil
- 1/2 cup canola, vegetable, corn or safflower oil
- 1 egg yolk
- 2 to 3 cloves garlic, mashed to a paste
- 1 to 2 teaspoons lemon juice or to taste
- Kosher salt and freshly ground black pepper
- 1/3 - 1/2 cup warm water
- 3 large eggs
- 1 1/4 pounds asparagus
- Lemon wedges as a garnish
- Preheat oven to 375 degrees F.
- Toast the walnut halves on a baking sheet until fragrant and lightly golden,
about 7 minutes. Let cool.
- Place the walnuts in the blender and pulse until finely
- Combine 1/2 cup of the olive oil and the canola oil in a liquid measuring cup.
- In a small bowl, whisk the egg yolk and 1 tablespoon of the combined oils together
until an emulsion is formed. Drop by drop, add the oil to the emulsion, whisking
constantly until all of the oil has been added. Do not add the oil too quickly and
be sure that the emulsion is homogeneous before adding more oil. Add the garlic,
lemon juice, salt and pepper.
- Add the walnuts and enough water to make a sauce that is almost pourable - about
the consistency of thick heavy cream.
- Bring another saucepan of water to a boil. With a slotted spoon, lower the eggs,
one at a time, into the boiling water. Reduce the heat to medium and cook the eggs
for 8 minutes.
- Meanwhile, place ice cubes, water, and eggs in a large bowl. After 8 minutes,
remove the eggs. When they are cool, remove them, crack them and return them to
the ice water for 5 minutes. Peel the eggs and cut into quarters.
- Ten minutes before serving, place the asparagus on a baking sheet and drizzle
with the remaining 2 tablespoons olive oil. Roll the asparagus to coat with oil
and place in a single layer. Cook until tender but still bright green, 7 to 8 minutes.
- Place the asparagus on a platter and drizzle with the walnut aioli.
- Garnish with the eggs and lemon wedges.
Cook Time: 10m
You can either roast the asparagus in the oven or grill it with equally delicious
results. And when it gets to the allioli, nothing beats homemade. If you have any
leftover, it would be great on a fresh grilled tuna burger.
Nutrition Information: Calories: 203 Total Fat: 20 g Saturated Fat: 3 g Monounsaturated
Fat: 11 g Polyunsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 94 g Sodium: 154
mg Total Carbohydrate: 4 g Dietary Fiber: 2 g Protein: 5 g
Recipe created by: Joanne Weir
Reprinted with permission from
the California Walnut Commission.