WHITE ASPARAGUS in my AIOLI SAUCE and PARMIGIANO

 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
Servings: 3
 
Ingredients
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)
 
Directions

• Bring salted water to a boil in a pot that is wide enough to accommodate the asparagus.

 

• Cut about 1” from the ends and with a vegetable peeler, peel the skin off. Treat them with love, since the spears are very brittle and break easily.

 

• Carefully add them to the salted water pot and reduce the temp. to medium.

 

• Cook until tender, about 10 to 15 minutes depending on how thick the asparagus are. when inserting a knife tip, you’ll know if they’re done. Drain completely, set aside.

 

• To prepare my aioli sauce, chop the garlic, add the Adobo, lemon juice and whisk in the olive oil until it looks like a light cream. Drizzle over the asparagus before garnish.

 

• Place the asparagus in an oval plate, drizzle my aioli, sprinkle cheese across in the middle, sprinkle paprika and chopped chives. DONE!

  
*** 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!