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Asparagus with Saffron Aioli

Ingredients

• For the saffron aioli:
• 1/2 cup canola oil
• 1/4 cup olive oil
• 2 egg yolks
• 1 Tbs. Dijon mustard
• 3 garlic cloves
• 1/4 tsp. saffron threads, finely chopped
• 1/2 tsp. salt
• 1/4 tsp. freshly ground white pepper
• 1 to 2 Tbs. fresh lemon juice
• 1 1/2 lb. medium or thick asparagus
• 1/4 cup olive oil
• 2 garlic cloves, slivered
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper, to taste
• 2 hard-cooked eggs

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