Grilled California Asparagus and Lamb with Mustard Aioli
Marry the perfect pair from the Golden State. Grilling brings out robust flavors in the asparagus and the lamb. The lusty sauce finishes this dish. It’s hard for your patrons to resist.Makes 12 servings
2 cups mayonnaise
1/8 cup (2 tablespoons) Dijon mustard
1 1/2 tablespoons fresh lemon juice
9 large cloves garlic, chopped finely
3 pounds jumbo fresh California asparagus, trimmed, cut into 1 1/2-inch length
3 pounds lamb sirloin, cut into 1 1/2-inch cubes
olive oil as needed
salt to taste
freshly ground black pepper to taste
Combine mayonnaise, mustard, lemon juice, and garlic, reserve.
Scale lamb into 4-ounce portions; then scale asparagus into 4-ounce portions. Alternate pieces of 1 portion asparagus pieces with 1 portion lamb cubes on the number of skewers preferred.Brush lightly with olive oil, reserve.
Per Order:Season skewers with salt, then grill, turning occasionally, until asparagus is tender-crisp and lamb is just firm to the touch, about 10 minutes. Season with pepper.
Serve 2 tablespoons aioli in a small ramekin on the side.
Source: California Asparagus Commission