In a small food processor or blender, process garlic with a healthy pinch of salt.

Add egg yolk, Dijon mustard and lemon juice. Process until smooth.

Add both grapeseed oil and extra virgin olive oil to a measuring cup. While the motor is running, slowly drip (not pour) the oil into the egg mixture until it begins to thicken. Gradually increase the oil to a thin steady stream, blending to a uniform creamy consistency. Season with salt.

(If aioli breaks while blending, drizzle in a little lukewarm water a few drops at a time until consistency is reached again.)

Transfer to a container with a lid. Aioli keeps, refrigerated, for a week.

Using your hands, break each stalk at its natural breaking point so that you’ve removed the tough part of the bottom of each stalk. (You can also use a knife to do this.) Using a vegetable peeler, peel off the outer layer of the bottom 1-1/2 inches (or so) of each stalk.

Pour water into large pot to depth of 1-inch and bring to boil.

Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is crisp-tender (do not overcook it), about 4 to 6 minutes (depending on the thickness of the asparagus).

Serve immediately for warm asparagus. For chilled asparagus, transfer asparagus to a bowl of ice water and cool for a minute. Drain and place asparagus on paper towels. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Transfer asparagus to a platter and drizzle with aioli.