Brined Grilled Asparagus with Preserved Lemon Aïoli

Instructions

1. • 2 pounds thick asparagus spears, trimmed
   • 4 cups water
   • ½ cup kosher salt
   Using fork, poke holes up and down asparagus spears, about 20 holes per spear. Dissolve salt in 4 cups water in large bowl. Add asparagus to brine and weigh down with plate to keep submerged. Let sit at room temperature for at least 45 minutes or up to 1 hour. Transfer asparagus to paper towel–lined plate and pat dry. Discard brine.
2. • 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
   Meanwhile, process preserved lemon, egg yolks, 1 tablespoon water, and garlic in blender on high speed until well combined, about 30 seconds. Scrape down sides of blender jar with rubber spatula. With blender running on low speed, slowly drizzle in oil until emulsified and thickened, about 45 seconds. With blender still on low speed, drizzle in lemon juice and remaining 2 tablespoons water. Transfer aïoli to small bowl, cover with plastic wrap, and refrigerate until ready to use.
3. 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.
   
4. 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.
5. • ¼ cup sliced almonds, toasted
   Transfer asparagus to serving dish and sprinkle with almonds. Serve, passing preserved lemon aïoli separately.