Aioli Lemon Dressing

(click to enlarge)	Aioli Lemon Dressing Euro/American
(click to enlarge)	Serves: Effort: Sched: DoAhead:	(Note) easy 1/3 hrs 1 day		A wonderful oil / garlic / lemon dressing suitable for asparagus or any other spring vegetables. Important: see Note 2.

4
1/2
1
1/4
3/4

1/8

cl
t

c
c

t

Garlic (very fresh)
Salt
Egg Yolk
Lemon Juice
Olive Oil ExtV.
Zest, 1 lemon
Pepper

PREP

Set your EGG out long enough to come to room temperature. Separate the yolk from the white (use the white for something else).
Zest your LEMON (yellow only) and squeeze it for the juice (a good lemon will get you the whole 1/4 cup).
Chop / grind together to a paste the GARLIC, Egg Yolk and SALT, then blend in Lemon Juice.
Whipping continuously, slowly dribble in the OLIVE OIL until evenly incorporated.
Season with Lemon Zest and PEPPER - white pepper for no tiny black specks or black for best flavor.
Spoon over Asparagus or whatever else you have in mind. This dressing can be kept refrigerated 1 day.

NOTES:

This quantity is enough for about 4 pounds of Asparagus.
This recipe uses raw egg yolk. The danger in this is rather controversial (for opinions we have Dr. Mercola, the Medical College of Wisconsin and the Egg Industry). Infections from home cooked food have been almost nonexistant and the problem has been declining overall, but infants, the very elderly and people with impaired immune systems may wish to avoid raw or soft cooked egg recipes (which would include all properly made omelets), particularly in the Northeast U.S., the British Isles, Scandanavia and to a lesser extent Southern California. In any case, use only eggs that have been continuously refrigerated and have no cracks in the shell, and observe proper handling percautions.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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