Fresh Asparagus with Aioli/ Asperges à l’Aioli Asparagus: 1 lb. asparagus ¥ tsp. salt 4 tbsp. (¥ stick) unsalted butter* salt and freshly ground pepper to taste Aioli:** 1¥ c. reduced-fat mayonnaise 4 garlic cloves, peeled and pressed 1¥ tbsp. lemon juice 1¥ tbsp. Dijon mustard æ tsp. dried tarragon
1. Rinse the asparagus and cut off the woody ends. 2. Fill a steamer with about an inch of water. Add the asparagus to the basket. Cover and steam for 5 to 10 minutes, depending on the size of the stalks. Drain and pat dry with paper towels. Rinse with cold water to stop the cooking and then dry with paper towels. 3. To make aioli: While asparagus is steaming, combine mayonnaise, garlic cloves, lemon juice, Dijon mustard, and dried tarragon in a bowl. Refrigerate. (Makes 1¥ c.) 4. Top the cold asparagus with aioli or classic vinaigrette (recipe on p. 36).
Preparation time: 15 to 20 minutes
*For a low-fat alternative, sprinkle hot asparagus with a little lemon juice instead of adding butter or margarine. **Aioli may be stored in the refrigerator in a tightly sealed jar for up to one week.
Asparagus with aioli can be savored at holidays or anytime fresh asparagus is available.
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