If there were ever a true harbinger of late spring, white asparagus would be it, for me.
It’s really a special once-in-a-season treat, and I love it prepared very simply, lightly steamed with a rich aioli.
NB! Remember to peel the outside of your white asparagus with a veggie peeler as this variety (unlike the green) has a tougher outside part of its stalk. This dish makes for a perfect light lunch or an aperitif hour treat.
For more apéro hour treats, don’t miss the lovely and light options here:
- Figs and chorizo
- Savory French Cake with Bayonne Ham
- Garda wines and Piave cheeses
- Provencal Classics: Tapenade
- Stuffed zucchini flowers with kimchi mayo
White Asparagus
Author: Saffron & Honey
Recipe type: Appetizer
Cuisine: French
A lightly steamed plateful of white asparagus topped with a more than generous scoop of homemade aioli.
Ingredients
- white asparagus (one bushel)
- 2 large cloves of garlic, finely grated on a microplane
- 1 egg yolk
- 1-2 Tablespoons lemon juice
- 1 teaspoon Dijon mustard
- about 1 cup good extra virgin olive oil (by that I mean one that is smooth-tasting and fresh)
- salt, pepper (to taste)
Instructions
- Bring a pot of water - with steamer or colander fitted on top - to boil.
- In the meantime, peel and trim the asparagus stalks. Steam them for 4-6 minutes until just tender and remove from heat.
- While the asparagus is cooking, make the aioli - whisk together the yolk, mustard, and lemon juice until you get a nice and creamy consistency. Slowly add in the olive oil - very slowly! - and whisk rapidly as you see the yolk absorb all that oil and start to emulsify.
- Once the mixture is thickened and emulsified, you can be a little more bold about adding in the olive oil as you continue to whisk everything together. Your aioli will be thick and creamy - taste it for seasoning and add salt or lemon juice if needed.
- Spoon aioli over the steamed asparagus and enjoy!
ps. If you go way back in the s&h archives, we have a whole post explaining the difference between green and white asparagus!
