Charred Asparagus with Citrus Aioli

The delightful tastes and extravagant arrangement of Charred Asparagus with Citrus Aioli could never have been elevated to an art, but I beg to differ. To craft this radiant side dish, I started with some glorious and fresh green asparagus spears. Each spear is coated in a gloss of extra virgin olive oil and is evenly seasoned with just enough salt and ground black pepper to draw out each stalk’s unique flavor. The cooking process simply involves turning on the broiler, smacking them in the oven, and keeping a wide and watchful eye on them all the while. The flavors of the asparagus, sweet and a little grassy, truly thrive in the broiler. They acquire a sweet and almost smoky bitterness that gives it an exquisite snap to hold in your mouth. And, they become a little sweeter but always retain their slightest grassiness. To counterbalance the charred taste of the asparagus, the Citrus Aioli is a revelation. A glowing blend of mayo, minced garlic, and a combination of citrus zests and juices, including orange, lime, and lemon, this aioli is sure to delight even the most discerning of palates. It is a classic testament to extremely simple ingredients being employed correctly. The use of lime and lemon juices deliver acidic and bright flavors which thankfully helps to cut the richness of the mayo, while the orange juice seems to draw out a delicately sweet flavor to round out the creaminess of the sauce. In place of relying upon an indifferent dipping sauce, what we have ended up with is a sauce that entirely combines into the asparagus’s natural flavors, as a result providing incredible depth of flavors to the dish. To finish this dish, I sprinkle the top with freshly chopped parsley and finely grated Parmesan cheese. The parsley gives the dish a bright pop of color that is not only aesthetically pleasing but adds a freshness from its faintly peppery flavor that pairs well with the smokiness of the charred asparagus and zesty aioli. The Parmesan cheese adds a savory complexity to the dish with its nutty, salty taste and acts as a bridge of sorts, tying all the flavors of the dish together. The garnishes are not an afterthought but rather important additions; not only do they provide textural appeal but add another layer of flavor to the dish as a whole. The result is a dish that tastes as good as it looks. The asparagus is a beautifully messy pile of long, green and brown charred spears dripping with citrus aioli. The aioli is creamy and pale, punctuated by the vibrant green flecks of parsley and golden shards of Parmesan. Each bite is a journey through a variety of flavors and textures that take you to the charred smoky crunch of the asparagus to the tangy smooth aioli interrupted by the bright taste of parsley and the rich flavor of Parmesan. Not just a side dish, but a celebration of spring’s green bounty, this dish is a testament to the transformation of a few simple ingredients into a dish this is not only easy to make but is elegant and crowd pleasing. Charred Asparagus with Citrus Aoili is culinary proof of the magic that can happen when creativity works properly. Flavors and textures made possible from simple substitutions and base ingredients puts smiles on the faces of those fortunate enough to indulge. This dish represents an example of the powerful things that can be done once ingredients, technique and creative imagination come together in song.