This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.
Recipe information
Yield
6 Servings
Ingredients
2
2
1
1
1
1
1
2
6
2
Preparation
Step 1
Blend egg yolks, lemon juice, and mustard powder in a blender. Add basil and 1/4 cup tarragon. With machine running, drizzle in 3/4 cup oil; blend until smooth. Transfer mayonnaise to a small bowl, cover, and chill.
Step 2
Combine tarragon sprigs, garlic, 2 tablespoons kosher salt, and 6 cups water in a large deep, lidded skillet and bring to a boil. Add fish, cover, and remove skillet from heat. Let stand until fish is just opaque in the center, 6-8 minutes.
Step 3
Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain.
Step 4
Serve fish with asparagus; top with mayonnaise, drizzle with some oil, and sprinkle with sea salt.
Step 5
DO AHEAD: Mayonnaise can be made 2 days ahead. Keep chilled.