- 1/4 teaspoon saffron threads
- 1/3 cup hot water
- 3 pounds asparagus spears, ends trimmed
- 2 egg yolks
- 1 tablespoon minced garlic
- 1 1/4 cups olive oil
- salt and pepper to taste
- Steep saffron threads in water until the water turns deep orange, and has cooled to lukewarm, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add trimmed asparagus and cook until just tender, about 2 minutes. Once cooked, remove asparagus from boiling water and immediately plunge into ice water. Leave the asparagus in the ice water until completely cold, then drain well, and set aside.
- Place egg yolks into a large mixing bowl. Pour in half of the saffron water and garlic; whisk until the eggs become creamy, about 1 minute. Slowly drizzle in 1/4 cup olive oil while continuing to whisk eggs vigorously. Whisk in remaining saffron water, then continue slowly incorporating the olive oil. Add a little water if needed to achieve a pourable consistency. Season to taste with salt and pepper.
- Pat asparagus dry, and place onto a serving platter; pour saffron dressing over to serve.