Some cosmetic changes in preparation for larger site changes in the works.


Rec: Grilled Asparagus with Saffron Aioli

Veteran Member
3841 posts
Joined: Dec 11, 2005


Posted to Thread #7559 at 4:37 pm on Aug 14, 2007

My notes:

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: