Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Extra-virgin olive oil -to taste
3 To 4 garlic cloves, skins Zest and juice of half an
-left on -orange
2 To 3 fresh rosemary sprigs Zest and juice of 1 lemon
1 T Balsamic vinegar 2 lb Fresh jumbo asparagus,
2 c Mayonnaise -trimmed
Freshly ground black pepper

In a food processor work bowl, process oil, garlic, rosemary, and
balsamic vinegar for 30 seconds. Let mixture sit 5 minutes.

In a bowl add mayonnaise, place a strainer over the bowl, pour in
rosemary mixture and press with a spoon to extract liquid, Discard
solids. Add pepper, zest, and juice of orange and lemon to bowl and
mix well. Aioli will keep 1 week refrigerated. Makes about 2 3/4 C.

In a large pot of boiling water, cook asparagus, covered, for 3
minutes. Immediately plunge asparagus into a cold-water bath to cool.
Remove asparagus from bath and drain.

Divide asparagus among 6 plates and spoon about 3 T rosemary aioli
over the asparagus.

House Beautiful/June/94 Scanned fixed by Di Gary
Submitted By LAWRENCE KELLIE On 03-14-95

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