When I was younger, my mom used to make a non vegan version of this that I loved. Every time she’d make it, she would say “Saffron and Garlic Aioliiiiii” all long and drawn out in a funny voice and it made me have fonder memories of it. It leaves you with horrible garlic breath, but is worth it.

Ingredients:

• 1 bunch fresh asparagus
• Olive oil or spray oil
• 1 cup Just Mayo (vegan mayo brand…I do not recommend trying this with other brands of veganaise, they will get too thin and the taste won’t be the same)
• 2 cloves garlic, minced
• 1 tablespoon agave
• 1/4 cup red wine vinegar
• 1 pinch saffron threads

Directions:

1. Preheat oven to 425 degrees F.
2. Trim the ends of the asparagus off. Place in a baking pan with oil spread or sprayed on the bottom. Spray the tops of the asparagus with oil as well or use a couple teaspoons of oil if you don’t spray.
3. Bake for 15 minutes.
4. To prepare the aioli, place the vinegar, agave, and saffron in a saucepan and bring it to a boil on medium heat.
5. Allow the vinegar to cool in the refrigerator.
6. Stir the garlic together with the Just Mayo.
7. When the vinegar mixture is cool, mix together with the mayo and garlic.
8. Dollop the aioli over the asparagus. Enjoy! It also makes a yummy dip for other veggies and such.