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ingredients
chilled asparagus with lemon caper aioli
seasonal fresh asparagus
water
salt
for the aioli
1cup mayonnaise
the juice of 1/2 lemon
1 Tbsp minced capers
1 tsp Dijon mustard
1 tsp fresh ground black pepper
2 Tbsp water
1 clove minced garlic
water
salt
for the aioli
1cup mayonnaise
the juice of 1/2 lemon
1 Tbsp minced capers
1 tsp Dijon mustard
1 tsp fresh ground black pepper
2 Tbsp water
1 clove minced garlic
It's asparagus season again which means spring is in the air. Asparagus served cold is just as good as it is served piping hot and perhaps better this time of year. It has been paired with a simple aioli here that brightens and enhances the asparagus' natural taste. Serve this with a nice piece of fish, with a lunch sandwich or by its self as a snack.
Aioli is simply a fresh mayonnaise made with egg yolks, olive oil, garlic, mustard and other flavours. You could spend time with a blender or whisk making it from scratch but this recipe takes out all of that pesky work and produces a very good, very consistent product.
Aioli is simply a fresh mayonnaise made with egg yolks, olive oil, garlic, mustard and other flavours. You could spend time with a blender or whisk making it from scratch but this recipe takes out all of that pesky work and produces a very good, very consistent product.
Suggested Drink Pairing
chablis or sauvignon blanc
design
To make the lemon caper aioli mix all the ingredients together in a bowl and season to taste.
When picking asparagus try and choose a bunch that has a lot of thin stalks rather that one with thick stalks. The product will be a lot more tender and your bunch will go further. If you choose thick stalk asparagus a majority of it will be woody rather then tender and so more will have to be thrown away.
To prepare your asparagus grab both ends of the stalk and bend until it snaps. Asparagus will snap in the spot where the woody part meets the tender part. Fill your sink with water and soak the asparagus for at least 5 minutes. Move your asparagus around in the water to get rid of all the sand that may be present.
Bring a pot of water up to a boil and add the salt. For every litre of water add about 1 Tbsp of salt. This will bring out the brilliant green color in your asparagus.
Fill a large bowl 1/2 way up with water and add several cubes of ice to chill the asparagus down very quickly.
When you are ready, add the asparagus to the boiling water and cook until the asparagus turns a bright green. Take out one piece and bend slightly. It should have a firm bend and not be too limp. Take a bit to make sure it is cooked through if you are unsure. The asparagus should only take about 3 minutes to cook if that. Drain away the hot water and submerge in the ice bath.
Remove from the icebath and chill in the fridge for 20 minutes. Serve with the lemon caper aioli.
Enjoy!
When picking asparagus try and choose a bunch that has a lot of thin stalks rather that one with thick stalks. The product will be a lot more tender and your bunch will go further. If you choose thick stalk asparagus a majority of it will be woody rather then tender and so more will have to be thrown away.
To prepare your asparagus grab both ends of the stalk and bend until it snaps. Asparagus will snap in the spot where the woody part meets the tender part. Fill your sink with water and soak the asparagus for at least 5 minutes. Move your asparagus around in the water to get rid of all the sand that may be present.
Bring a pot of water up to a boil and add the salt. For every litre of water add about 1 Tbsp of salt. This will bring out the brilliant green color in your asparagus.
Fill a large bowl 1/2 way up with water and add several cubes of ice to chill the asparagus down very quickly.
When you are ready, add the asparagus to the boiling water and cook until the asparagus turns a bright green. Take out one piece and bend slightly. It should have a firm bend and not be too limp. Take a bit to make sure it is cooked through if you are unsure. The asparagus should only take about 3 minutes to cook if that. Drain away the hot water and submerge in the ice bath.
Remove from the icebath and chill in the fridge for 20 minutes. Serve with the lemon caper aioli.
Enjoy!
additional photographs
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