To a 16-ounce, wide mouth jar add the grated garlic, egg, lemon juice, vinegar, dijon and salt. Pour in the EVOO and grapeseed oil and let it sit for a minute to settle.
Place the immersion blender into the jar so it’s touching the bottom. Starting on the lowest speed turn on and then slowly bring it up to the top of the jar once the bottom part comes together and is thick. Blend for 15-20 seconds or until everything is thick and creamy, moving the blender up and down in the jar but not fully out or it’ll splatter. Stir in the chopped basil by hand.
Will keep in an airtight jar or container in the fridge for up to 2 weeks.
Bring a medium pot of water to a boil. Liberally season with kosher salt. Prepare an ice bath with 2 cups ice and 2 cups cold water.
Quickly blanch the asparagus for 1 minute then immediately place in the ice bath. Once cool, remove and pat dry. Do the same process with the snap peas.
Spoon the aioli into a shallow bowl and serve with the veggies for dipping.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Bonnie Plants