Ingredients
900 g | thick asparagus spears, trimmed |
900 g | plus 15 g plus 30 g water, divided |
72 g | kosher salt |
50 g | preserved lemon, chopped coarse |
47 g | egg yolks (3 large yolks) |
6 g | garlic (1 clove), minced |
110 g | vegetable oil |
15 g | lemon juice |
25 g | sliced almonds, toasted |
2 pounds thick asparagus spears, trimmed |
4 cups plus 1 tablespoon plus 2 tablespoons water, divided |
½ cup kosher salt |
¼ cup preserved lemon, chopped coarse |
3 large egg yolks |
1 garlic clove, minced |
½ cup vegetable oil |
1 tablespoon lemon juice |
¼ cup sliced almonds, toasted |
Essential Equipment
Instructions
- 900 g thick asparagus spears, trimmed
- 900 g water
- 72 g kosher salt
- 50 g preserved lemon, chopped coarse
- 47 g egg yolks (3 large yolks)
- 15 g plus 30 g water, divided
- 6 g garlic (1 clove), minced
- 110 g vegetable oil
- 15 g lemon juice
- For a Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts [2000 grams]). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. - Clean and oil cooking grate. Place asparagus on grill (directly over coals if using charcoal) and cook, turning occasionally, until spears are charred on all sides and just beginning to soften on exteriors, 2 to 4 minutes.
- 25 g sliced almonds, toasted
Instructions
- 2 pounds thick asparagus spears, trimmed
- 4 cups water
- ½ cup kosher salt
- ¼ cup preserved lemon, chopped coarse
- 3 large egg yolks
- 1 tablespoon plus 2 tablespoons water, divided
- 1 garlic clove, minced
- ½ cup vegetable oil
- 1 tablespoon lemon juice
- For a Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts [4½ pounds]). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. - Clean and oil cooking grate. Place asparagus on grill (directly over coals if using charcoal) and cook, turning occasionally, until spears are charred on all sides and just beginning to soften on exteriors, 2 to 4 minutes.
- ¼ cup sliced almonds, toasted