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Preparation Method

Prep anchovy fillets, finely chopped egg yolk, separated to use garlic clove, crushed hot water asparagus, woody ends trimmed parmesan, to serve Step 1 Process the anchovy, egg yolk, garlic and mustard in a food processor until smooth. With the motor running, gradually addthe oil in a thin, steady stream until the mixture is thick and pale. Add the lemon juice and process until smooth. Add the hot water and process until combined. Season with salt and pepper. Transfer to a bowl. Step 2 Preheat a chargrill or barbecue grill on medium-high. Brush asparagus with oil. Cook half the asparagus, turning, for 2-3 minutes or until tender crisp. Transfer to a serving platter. Repeat with the remaining asparagus. Step 3 Drizzle half the caesar aïoli over the asparagus. Top with parmesan and season with pepper. Serve with remaining aïoli and lemon wedges. source: taste.com.au