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Rec: Grilled Asparagus with Saffron Aioli
Joined: Dec 11, 2005
Posted to Thread #7559 at 4:37 pm on Aug 14, 2007
This aioli is so good and can be used as a topping for so many things like crab cakes, Carianna in Washington’s shrimp cakes, etc. I halved the recipe and sparingly topped the aioli onto roasted white asparagus.
Be careful not to let the aioli cool so much that it sticks to the pan like I did. I had given the halved recipe a decent pinch of crumbled saffron threads but some stuck to the saucepan. I scraped out what I could but after soaking the pan, I saw too many precious strands of saffron floating away into my Badger 5… - not the end of the world! I refrigerated the aioli overnight and mixed it again in the morning. It turned out a beautiful color and I could really taste the saffron. The following night, I boiled some shrimp (as a reviewer suggested) and dipped them into the aioli – Yummers!
Link: Grilled Asparagus with Saffron Aioli
Other messages in this thread:
- 7559. Rec: Fresh Mushroom Sauce – Deeelicious! - Sandy_in_Philly - 4:35pm on 08/14/07 (5)
- Rec: Grilled Asparagus with Saffron Aioli [LINK] - Sandy_in_Philly - 4:37pm on 08/14/07
- I'm so upset! Why can't people use shopping [IMAGE] - Sandy_in_Philly - 4:53pm on 08/14/07