Asparagus with aioli
Be ready for the next New Zealand asparagus season and make your own aioli with lite mayo and roasted garlic.
1 bunch green or purple asparagus
½ cup lite aioli (garlic mayo)
¼ red onion, finely diced
1 spring onion green top, finely sliced, for garnish
lemon wedges, to serve
Snap off the ends of the asparagus.
Place standing up, tip end up, in a saucepan of boiling water. Cover and cook for 5-7 minutes until base is tender.
Drain and serve with lemon wedges and aioli, garnished with red onion and spring onion.