Grilled Asparagus with Saffron Aioli

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What's This?

Because of its phallic shape, asparagus has been considered an aphrodisiac for many centuries.  Traditional Indian medicine believes that asparagus can increase circulation in the genitals.  For those who look for love, Chinese traditionalists believe that asparagus carries a certain magic to provoke love and compassion.  Whether you are eating asparagus to increase your libido or lure someone in your arms, asparagus is great for your health because of its significant vitamin content and properties that can reduce the risks of tumors.

Flavor your next healthy and sexy dish of asparagus with a seductive and exotic ingredient: saffron.  Here’s a recipe that will not only give you extra points for flavor but will also heighten the tease of the night.


1/4 cup red wine vinegar

1 tbsp honey

Large pinch of saffron threads

1 cup mayonnaise*

2 garlic cloves, minced


2 pounds asparagus, trimmed

3 tbsp olive oil

1 small red bell pepper, finely chopped

Homemade mayonnaise:

2 egg yolks or 1 entire egg

1/2 tsp. salt

3/4 tsp. powdered mustard

Dash red pepper sauce

1/2 tsp. Paprika

1 1/2 c light salad oil

1 1/2 T lemon juice



Beat the egg well until it’s creamy and fluffy.  Add the salt, mustard, pepper sauce and paprika.  Whisk until everything is incorporated.  Add the salad oil one teaspoon at a time until you have about ½ cup left.  Add the lemon juice.  Transfer the mixture into the blender and blend at low speed.  Drizzle the remaining oil into the blending mixture.  Stop the blender when the texture is thick and smooth.

Grilled Asparagus with Saffron Aioli

Prepare the aioli by whisking vinegar, honey and saffron threads over medium-high heat.  Remove from heat once the mixture boils; set aside and let it cool.   Fold in the garlic in the mayonnaise and then add the cooled vinegar mixture.  Season to taste.

Toss asparagus with oil and salt and pepper.  Grill the asparagus; make sure to turn them occasionally.

Take the asparagus off the grill.  Serve with a drizzle of aioli and bell pepper.

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