White Asparagus with Black Garlic Aioli

5 from 1 vote

White Asparagus with Black Garlic Aioli

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.

Prep Time15

Cook Time10

Servings:

Calories: 263kcal

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

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