Imagine a dish that transforms humble asparagus into a culinary masterpiece, where golden-charred spears meet a luxurious saffron-infused aioli that dances on your palate. This isn't just another side dish—it's a Mediterranean-inspired sensation that will elevate your cooking game and impress even the most discerning food lovers. Get ready to discover a recipe that turns simple ingredients into an extraordinary gastronomic experience that's both elegant and surprisingly easy to create.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 lb asparagus
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1/2 cup mayonnaise
- 1/4 teaspoon saffron threads
- 1 garlic clove, minced
- 1 tablespoon lemon juice
Instructions
- Prepare the saffron aioli first by gently warming the saffron threads in a small dry skillet for 30 seconds to release their aromatic oils. Crush the toasted threads into a fine powder using a mortar and pestle or the back of a spoon.
- In a small bowl, combine the crushed saffron threads with mayonnaise, minced garlic, and lemon juice. Whisk thoroughly until the mixture is smooth and the saffron is evenly distributed. Cover and refrigerate to allow flavors to meld while preparing the asparagus.
- Trim the woody ends from the asparagus spears by holding each spear and gently bending until it naturally breaks at the tender point. Discard the tough bottom ends.
- Rinse the asparagus under cold water and pat completely dry with paper towels to ensure proper grilling.
- Drizzle olive oil over the asparagus spears, then season generously with salt and freshly ground black pepper. Gently toss to ensure even coating.
- Preheat the grill to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
- Place asparagus spears perpendicular to the grill grates to prevent falling through. Grill for 3-4 minutes, then rotate and grill for an additional 2-3 minutes until they develop light char marks and become tender-crisp.
- Remove asparagus from the grill and transfer to a serving platter. Let rest for 2 minutes.
- Serve the grilled asparagus hot, accompanied by the chilled saffron aioli on the side for dipping or drizzling.
Tips
- • Choose fresh, firm asparagus with tight, compact tips for the best texture and flavor. • Always pat asparagus completely dry before grilling to ensure perfect char marks. • Toast saffron threads briefly to intensify their aromatic qualities and release deeper flavors. • Use medium-high heat (400-450°F) for optimal grilling and prevent burning. • Arrange asparagus perpendicular to grill grates to prevent falling through and ensure even cooking. • Don't overcook—asparagus should remain tender-crisp with light char marks. • Let asparagus rest for a couple of minutes after grilling to allow flavors to settle. • Serve the saffron aioli chilled for a temperature contrast with the hot grilled asparagus.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 3g
Protein: 2g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 10mg
