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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