Blanched asparagus with garlic aioli comes together in about 15 minutes. It's made with asparagus and a homemade garlic lemon mayo aioli.
Wash and cut the ends off of the asparagus.
In a wide pot, add the asparagus to boiling water. Cover the pot with a lid for about 30 seconds.
Remove once the asparagus changes colors.
Put asparagus on a paper towel lined plate. Continue blanching the remaining asparagus spears.
To make the garlic lemon aioli, mash the garlic cloves with some salt and pepper using a mortar and pestle (or garlic press).
Add the mayonnaise and fresh lemon juice.
Add some high quality olive oil. Mix well. Serve alongside the blanched asparagus.