White Asparagus

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

AuthorAuthor: Saffron & Honey

A lightly steamed plateful of white asparagus topped with a more than generous scoop of homemade aioli.

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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!