RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 481
| View Recipe |
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| Recipe Name: |
Grilled Asparagus with Saffron Aïoli |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
6 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.95
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
This is great grilled or oven-roasted.
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Ingredients:
3 Tablespoons oil, olive
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Directions:
Grilled:
Prepare barbecue (medium-high heat). Toss asparagus with oil on rimmed baking sheet.
Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes.
Oven-Roasted:
Heat oven to 400 degrees. Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Bake 5 to 15 minutes for desired doneness, turning once for even roasting.
Transfer to platter. Drizzle aïoli over asparagus. Sprinkle with bell pepper. |
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Saffron Aïoli
(Add to shopping list) :
0.25 Cup vinegar, red wine
1 Cup mayonnaise
1 to taste salt and pepper
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Directions:
Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to boil. Remove from heat. Cool completely.
Mix mayonnaise and garlic in medium bowl to blend. Mix in cooled vinegar mixture. Season aïoli to taste with salt and pepper.
Cover and refrigerate.
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| Nutrition per Serving: |
| Calories: |
65 |
Total Carbs: |
1.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
6.5 |
Protein: |
0.30 |
| Fiber: |
1.87 |
Sodium: |
0.33 |
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