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Jon’s steamed asparagus with Citrus Aioli

1-pound white or green asparagus, trimmed
2 tablespoons mixed chopped herbs Parsley, Chervil, tarragon (optional)
8 garlic cloves, green germ removed
1 teaspoon sea salt
2 tablespoons Dijon-style mustard
2 large egg yolks
½ grated lemon
½ grated lime
½ grated orange
1 to 1-1/4 cups olive oil
1 tablespoon warm water
4-1/2 teaspoons freshly squeezed lemon juice

Bring water in the bottom of a steamer to a boil. Place the asparagus in the top of the steamer, cover, and steam until the asparagus is tender but not soft, about 11 minutes.
Mince the herbs, and whisk them into the Citrus Aioli mixture. Season to taste with salt.

Citrus Aioli

If you used a food processor to mince the garlic and salt together, transfer the mixture to a medium-sized bowl. Whisk in the mustard and zests, then the egg yolks until blended with the garlic and salt then, add 1/4 cup of the oil very slowly in a fine, fine stream, until the mixture becomes thick. add the oil slowly or the mixture will not emulsify.

Add the lemon juice and the water to the olive oil and garlic mixture, then add the remaining oil very, very slowly, The aioli will gradually thicken to the consistency of a light mayonnaise. If it becomes very thick, like a commercial mayonnaise, add additional warm water, a teaspoon at a time, until it is the consistency you like. Generally, however, you shouldn't need to add any additional water.

Taste for seasoning, and adjust with salt if necessary. Aioli will keep for several days in the refrigerator, in an airtight container, but it is best served within 24 hours of being made.
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