I don’t get to see them regularly at grocery stores, however, when I see them I grab them in a hurry. These asparagus are not exactly like their green counterparts. They are tougher and have a bitter peel that must be removed before cooking to get them tender. To cook them right, I peel them, simmer them in salted water, drain and smother them with my garlic, lemony aioli sauce, yum!
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $8.00 or $2.67 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
1 lb. of white asparagus ($6.00)
1 tbsp. extra virgin olive oil (.40)
½ tsp. Adobo (.15)
Pepper to taste (.15)
3/4 c. Parmiggiano Reggiano Cheese ($1.00)
2 tsp. chopped chives (.15)
Paprika to sprinkle over to-taste (.15)
My Aioli: *** 2 garlic cloves, ½ c. fresh lemon juice, ½ tsp. adobo, ½ c. olive oil ($1.50)
*** My aioli sauce is different from the traditional. I prefer to use olive oil instead of mayo or eggs. At times I add chopped herbs, however, I did not want to hide the asparagus flavor at this time, smile!
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.