White Asparagus with Black Garlic Aioli
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
8
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Calories
263 kcal
-
Cuisine
American, International, Vegetarian, gluten-free
White Asparagus with Black Garlic Aioli
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We've poached delicate white asparagus spears until they turn tender and sweet, then drizzle them with homemade aioli (garlicky mayonnaise) flavored with black garlic, lemon, and miso.
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Ingredients
For the asparagus
- 1 -2 pounds white asparagus
- 2 tablespoons kosher salt
- 1 lemon halved
For the Black Garlic Aioli:
- 1 teaspoon grated fresh garlic (about 1 small clove)
- 1 tablespoon black garlic crushed into a paste (about 3 medium cloves)
- 1 tablespoon lemon juice plus more as needed
- 1/2 teaspoon kosher salt
- 2 egg yolks large
- 2 teaspoons white miso
- 1 cup neutral oil like grapeseed
Instructions
Cook the asparagus:
- Bring 4 quarts of water to a simmer in a large pot set over medium heat. Add the salt and squeeze in the juice from both lemon halves and add the rinds into the pot.
- Meanwhile, lay the spears on a work surface and trim about a half inch off the bottom ends. Use a sharp vegetable peeler to peel the skin from each spear, starting 1 1/2-inches from the tip, and running the length of the spear. (Be gentle, the spears are brittle and can snap easily).
- Gather spears into 2 or 3 bundles and tie them loosely with kitchen string (this keeps them more stable as they cook). Simmer, increasing the heat as needed to maintain a low simmer, until fully tender when pierced with a knife, 8 to 30 minutes, depending on thickness of asparagus. Gently remove the bundles and drain on paper towels. Keep them covered with covered with a moist towel until ready to serve.
Make the Black Garlic Aioli:
- Place a medium bowl on a non-skid pad or damp kitchen towel. Add the fresh garlic, black garlic, lemon juice, salt, egg yolks and miso to the bowl and whisk until roughly combined. While whisking constantly, very slowly begin adding the oil, a few drops at a time until an emulsion forms and the mixture thickens. Once about half of the oil has been incorporated and the mixture is quite thick, you can begin to add the oil a little faster, in a slow drizzle until the aioli is thick and creamy. Taste and adjust the seasoning with salt and lemon juice. If the aioli is too thick, stir in water, a scant teaspoon at a time, until the correct consistency is achieved.
Notes
- The aioli will keep, refrigerated, in an airtight container, for up to a week.
Nutrition Information
Show Details
Calories
263kcal
(13%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Cholesterol
49mg
(16%)
Sodium
1949mg
(81%)
Potassium
35mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
69IU
(1%)
Vitamin C
8mg
(9%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 1949mg | 81% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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