Recipe: Asparagus with saffron aioli

Ingredients

• 1½ lb (750 g) medium or thick asparagus
• ¼ cup (2 fl oz/60 ml) olive oil
• 2 cloves garlic, slivered
• Zest and juice of 1 lemon
• Salt and ground pepper
• 2 large eggs, hard-boiled
• 1/2 cup (4 fl oz/125 ml) canola oil
• 1/4 cup (2 fl oz/60 ml) olive oil
• 2 large egg yolks
• 1 tablespoon Dijon mustard
• 3 cloves garlic
• 1/4 teaspoon saffron threads, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1–2 tablespoons fresh lemon juice