Sunday, July 3, 2011

Fresh White Asparagus

While my husband Trey was in the hospital undergoing his 2nd hip replacement, I quickly ran to Central Market to grab a bite to eat.   Of course I whizzed through the entire store and ended up finding white asparagus.   I haven't had it since I was a summer exchange student living in with my french friend Aygness and her family in Strasbourg for a month.   Since it is a bit milder than its green-skinned cousin, I paired it with a spicy Chipotle Aioli Sauce.   I had a great dinner that night while my Bionic Man Husband had hospital food!

White Asparagus with Chipotle Aioli
  • 1-2 lbs fresh white asparagus
  • 10 C water
  • 4 T fresh lemon juice
  • 3 T butter
  • 2 T salt
Directions:   Bring water with lemon, butter and salt to a simmer in a large pot.   Trim 1 inch from the ends of the white asparagus.   Since white asparagus has a tough, bitter peel, it must be removed before cooking.   Lay each spear on a cutting board and using a vegetable peeler, peel the thin skin from just under the top to the bottom.   Gather the peeled spears into a bundle and tie with kitchen string.   Add to simmering pot and cook until tender, about 12 minutes.   Lift bundle with tongs and drain slightly on a paper towel before removing the string and serving.

Spicy Chipotle Aioli
  • 1 C mayonnaise
  • 3 chipotle peppers with adobo sauce
  • 1 clove garlic, finely minced
  • 2 T fresh lemon juice
  • salt and pepper
  • parsley, minced
In a food processor, mix mayonnaise, chipotle peppers with sauce, garlic and lemon together until smooth though a few bits of the peppers will be visible.   Season with salt and pepper and spoon over the white asparagus, garnish with parsley.

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