Blanched Asparagus w/ Lemon-Thyme Aioli

Wednesday, April 22, 2015

Blanched Asparagus w/ Lemon-Thyme Aioli @ Elizabeth, Marie, and Me

          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!  


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


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.  


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.


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