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!
Recipe by Saffron and Honey at https://saffronandhoney.com/white-asparagus/