Aioli success! Ok, my arm is tired from the whisking, but this aioli is goood. I made a simple lemon-garlic one per Amanda Hesser and then split that into three so I could make samples of other ideas.
In one, I added more lemon, a couple dashes of cayenne and of crushed red pepper. I think this would be lovely with the crispy asparagus I mentioned earlier and which are drying in the oven now. You shave fresh asparagus into thin strips with a veggie peeler, blanch in boiling water for a minute of so, drain and spread onto parchment and place into the oven on low heat (200 or less) until dry, and then micro for 30 secs - 1 min. I haven’t tried this before but am on the oven drying step now.
In a second, I added freshly toasted, coarsely ground cumin seed (1/4 tsp) and coriander seed (1/4 tsp). I did not use all 1/2 tsp. My idea here is to make sliders or meatballs out of Tom’s kofta recipe and serve with the cumin-coriander aioli rather than hummus.
I haven’t decided about the third but am noodling on smoked paprika…