This vegetable dip can also be served with an assorted vegetable platter. It is necessary to toast the walnuts for the best flavor.
Serves 8 and makes 1 ¼ cup of dip.
¼ cup toasted walnuts
25 stalks of asparagus, ends cut
1 ½ cups of mayonnaise
1 garlic clove
salt and pepper to taste
2 teaspoons lemon juice
1 tablespoon fresh grated ginger
pinch of saffron dissolved in 1 tablespoon hot water (optional)
Toast Walnuts:
In a large dry skillet over medium high heat, toast the walnuts, stirring constantly for 4-5 minutes or until browned. Pour into a bowl and let cool.
Blanch Asparagus:
In a large bowl, add ice and cold water. Set aside.
In a large pot of salted boiling water, drop asparagus in and cook for 2 minutes, and drain. Add asparagus to ice water and allow to completely cool. Drain off excess water. Asparagus can be made the day before and kept wrapped in paper towels in a zip lock baggie in the refrigerator.
Aioli:
In a food processor, add all ingredients and puree. Taste for seasoning.
This sauce can be made 3 days before if kept in the refrigerator.
To serve, add sauce to decorative serving bowl, and place in the center of a larger platter surrounded by the asparagus or vegetables. Garnish with lemon slices and fresh herbs.