Thursday, December 6, 2012

Simmered Asparagus & "Lemmonaise"


Simmered Asparagus & “Lemonnaise”

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This is a simple recipe with a simple sauce that Greg dubbed “lemonnaise”.

One large bunch asparagus
Salt

1/3 C Mayonnaise, more or less (just guess as you scoop it out into a bowl)
Juice of ½ to 1 fresh lemon, more or less (whisk in enough to desired consistency)
Parsley or cilantro garnish

  1. Wash and snap off tough ends of asparagus, or peel off tough ends with a vegetable peeler. 
  2. Fill large pot with water.  Add a few tablespoons of salt.  Bring to a boil.  Add asparagus and bring back up to a boil.
  3. Lower heat and simmer asparagus for 4 minutes or until tender.
  4. While asparagus is cooking, make Lemonnaise.  In small mixing bowl, add mayonnaise and drizzle in 1 tablespoon lemon juice.  Whisk until smooth.  Add more lemon juice and whisk.  Keep adding lemon juice until you have a smooth, creamy, pourable sauce.
  5. Drain and put asparagus on serving platter.
  6. Either pass around with the “lemonnaise” and people can pour it on themselves, or pour lemonnaise across the center of all the asparagus on the platter.
  7. Sprinkle with chopped parsley or cilantro, if desired

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