Warm Asparagus Salad with Toasted Walnut Aioli Dressing
"It doesn’t get much better than this!..."
INGREDIENTS
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1/2 cup California walnut halves
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1/2 cup plus 2 tablespoons regular extra virgin olive oil
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1/2 cup canola, vegetable, corn or safflower oil
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1 egg yolk
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2 to 3 cloves garlic, mashed to a paste
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1 to 2 teaspoons lemon juice or to taste
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Kosher salt and freshly ground black pepper
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1/3 - 1/2 cup warm water
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3 large eggs
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1 1/4 pounds asparagus
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Lemon wedges as a garnish
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