Grilled Asparagus with Tangerine Aioli - Cooking With Cat Video Series

egg yolk

🥗Healthier: aquafaba

💰Cheaper: silken tofu

Aquafaba is a vegan alternative that mimics the emulsifying properties of egg yolk.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

Peel the ends of the asparagus to remove the tough, woody parts.

Bend the asparagus to find where it snaps and trim off the ends.

Blanch the asparagus in a pot of salted water for 1-3 minutes depending on size.

Remove the asparagus from the boiling water and place them on a hot, oiled indoor grill.

Grill the asparagus for a few minutes until cooked, checking to avoid overcooking.

In a hot pot, reduce tangerine juice until it becomes syrupy, about half or three-quarters of the original volume.

In a high-speed blender, combine the reduced tangerine juice, lemon juice, garlic, and egg yolks.

Slowly drizzle in olive oil while blending to emulsify the mixture into aioli.

Check the consistency of the aioli, ensuring it thickens properly and does not separate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens