Grilled Asparagus with Asparagus–Bottom Aïoli

jamesbeard.org

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subheading: Grilled asparagus:

1 bunch asparagus, with 1 to 2 inches cut off the bottom and reserved for aïoli

2 tablespoons olive oil

subheading: Asparagus-bottom aïoli:

1 cup olive oil

1 cup asparagus bottoms (from one bunch asparagus)

4 cloves garlic

1 cup leeks (light green and dark green parts), chopped

1 lemon, juiced

1 egg yolk

Water

Salt and pepper to taste

subheading: To serve:

1 hard-boiled egg, chopped (optional)

Lemon slices (optional)

Directions at jamesbeard.org

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