Jacksonville Illinois
Farmers Market
at Lincoln Square

Asparagus With Aioli

HOW TO STEAM ASPARAGUS:

Steam fresh asparagus spears for exactly 3 minutes 45 seconds.  Serve at room temperature with aioli dipping sauce.

NOTE: There are all sorts of steaming gadgets. Tom recommends an inexpensive collapsible vegetable steamer basket. 

Don't overload the steamer basket or cooking will be uneven. Stack whole spears like Lincoln logs, or bite-sized pieces one layer deep. (3 3/4 minutes is also the proper time for steaming fresh asparagus that has been cut into bite-sized pieces.) Shorter cooking time leaves the asparagus crisp and raw tasting; cooking it longer leaves it soft and mushy. 

AIOLI SAUCE:

• 1 egg yolk
• 3 tablespoons white wine vinegar (or lemon juice)
• 1 tsp Dijon mustard
• ½ tsp salt 
• freshly ground pepper, to taste
• 2 to 3 cloves fresh garlic, peel and press
• 1 cup olive oil *

Put first six ingredients in food processor and mix briefly. With motor running, slowly pour in the oil.

Keep aioli in covered container in refrigerator up to 5 days. Serve with steamed asparagus spears and other fresh spring vegetables, such as new potatoes, and baby vegetables.

* If you use Extra Virgin olive oil, dilute it with half vegetable oil or the flavor may be too intense.  

from Tom Vorbeck