Serves 6 to 8
1 organic egg yolk
1 tablespoons tarragon vinegar
1 teaspoon roasted garlic puree
1 teaspoon Dijon mustard
1 cup of olive oil
1 tablespoon finely chopped
2 bunches fresh green asparagus
1⁄4 cup extra virgin olive oil
Freshly cracked pepper
To make the aioli, add egg yolk, vinegar, garlic, and Dijon mustard in a small bowl. Whisk to combine and slowly drizzle in the olive oil until a mayonnaise is formed. Add the fresh tarragon and check seasoning with salt and pepper. Set aside in the refrigerator.
Begin preparing the asparagus by snapping off its tough ends. Lightly dress the asparagus with 2 tablespoons of extra virgin olive oil and season with salt and pepper. Place asparagus on a preheated medium-high grill. Allow the asparagus to get char marks but not burn; turn to char on all sides. Remove the asparagus from the grill and place in bundles on the plate. Finish the plate by drizzling extra virgin olive oil over and around the asparagus. Serve the aioli on the side in a small sauce boat or dish.