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blanched asparagus with garlic aioli

Blanched Asparagus With Garlic Aioli

  • Author: Lily
  • Total Time: 15 minutes
  • Yield: 8
  • Diet: Vegetarian


This blanched asparagus with homemade garlic aioli dipping sauce is a quick side dish that can be served with chicken, fish, or roasted lamb.




  • 2.2 lbs (1 kg) asparagus

Garlic Aoili

  • 1 cup mayonnaise
  • 3 garlic cloves (mashed or crushed)
  • 1/8 cup olive oil
  • 1 lemon (about 1/4 cup of lemon juice)
  • salt and pepper to taste (about 1/8 tsp each)


Blanch the Asparagus

  1. Wash and chop the ends off of the asparagus (chop about 1.5" or 4 cm from the base).
  2. In a wide stovetop pot with a lid, bring 2" (5 cm) deep of water to a boil. Once the water is boiling, add 1/3 of the asparagus into the boiling water. Cover with a lid. Once the asparagus turns colors from a light green to a dark green (about 30 seconds to 1 minute), remove the asparagus using a slotted spoon onto a paper towel lined plate. See note 1.
  3. Add the second and third batches of asparagus in the same way until all of the asparagus is blanched. Set aside.

Make The Garlic Aoili

  1. Peel and mash the garlic cloves with salt and pepper. Mash the garlic very finely using a mortar and pestle. Alternatively, use a garlic press. See note 2.
  2. Cut the lemon in half and juice it. Remove any lemon seeds if necessary. 
  3. Measure out the mayonnaise into a bowl. Add the mashed garlic and lemon juice. Using a spoon, continuously stir the mayonnaise while adding the olive oil. Continue stirring until all of the olive oil is mixed into the garlic aioli sauce.


  1. If desiring crunchy asparagus, blanch the asparagus for 30 seconds. 
  2. Don't mince the garlic with a knife because the garlic chunks will not evenly disperse into the garlic aioli sauce.
  3. Use fresh garlic and fresh lemon juice for this garlic aioli sauce.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American


  • Serving Size: 1/8
  • Calories: 244 calories
  • Sugar: 3 g
  • Sodium: 177 mg
  • Fat: 24 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 12 mg

Keywords: blanched asparagus, garlic aioli, blanched asparagus with garlic aioli, asparagus with aioli

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