Blanched Asparagus w/ Lemon-Thyme Aioli
Wednesday, April 22, 2015
One of my favorite ways to prepare asparagus is to blanche them. Although they are cooked, they still retain much of their nutrients and crisp texture. I love to snack on them during the day because they are refreshing, healthy, and simply delicious. I also like to serve them at dinner as a side dish with a lemon-thyme aioli sauce. I can't even begin to describe how luxuriously smooth this aioli is. All I can say is that it's simply divine and so easy to make. Hope you try this recipe at home!
Ingredients:
1 lb. of asparagus
1 cup mayonnaise
1 clove garlic
1 tsp. lemon zest
1 Tbsp. lemon juice
1/2 tsp. fresh thyme
4 Tbsp. salt
Cold Water and Ice
Directions:
Blanching Asparagus-
1. Rinse and snap asparagus. Fill a large pot with water, add salt, and bring to a boil. In another bowl, fill it with cold water and ice cubes.
2. Add asparagus and boil until tender. The time depends on the thickness of the stalks (about 2-4 mins). Here are the estimated times: Small Asparagus: 2 mins, Medium Asparagus: 3 mins, Large Asparagus: 4 mins.
3. After cooking, immediately place asparagus into bowl with cold water and ice. Pat asparagus dry and place them on a plate.
Aioli-
1. Spoon mayonnaise into a bowl.
2. Finely chop garlic and thyme, and add to mayonnaise.
3. Add the zest of lemon and lemon juice into the bowl.
4. Mix all the ingredients together.
ENJOY!
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