Spicy Vegan Asparagus Aioli
Attributes: vegan, dairy free, gluten free and nut free, traditional favourite
Equipment: Food processor, grill
20 stalks of fresh asparagus
1 habanero chile
¼ C olive oil
2 T white balsamic vinegar
Pinch Himalayan salt, cracked pepper
Directions: Cut 1 inch off the bottom of each asparagus. Steam approximately 8 minutes or until asparagus is just beginning to soften. In a small food processor blend all ingredients except asparagus. Let Aioli sit in processor and pulse once more to mix at time of serving. Pour into a serving bowl. When asparagus is softened transfer to a large plate. Spray with olive oil, sprinkle with salt. grill asparagus until brown seared lines appear on the asparagus stalks. Be sure that asparagus retains its firmness, avoid over cooking the stalks to a limp state. Serve asparagus hot with aioli on the side. Delicious!
Optional: habanero chillies are wonderful, but feel free to switch it up with a different chile, or add more habanero heat!
Tips: George Foreman Grill works well for this recipe.