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Steamed Asparagus with Arugula Mayonnaise

 pathimenes
Prep Time
0
min.
Total Time
30
min.
Servings

0

What You Need

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Make It

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  • Place the garlic and arugula in the blender and pulse a few times to roughly chop the arugula. Then turn the blender on at a high speed and slowly add the olive oil. You may need to stop the blender to push down the arugula leaves. Continue to blend until the arugula is finely minced, similar to a pesto.
  • Place the mayonnaise into a bowl. Using a sieve, pour the arugula mixture through the sieve. Use the back of a spoon to push the mixture through the sieve. Next add the lemon juice and salt. Stir well and refrigerate until ready to eat.
  • Fill a 6 quart stock pot with water and bring it to a rolling boil over high heat. Add the salt. Fill a large bowl with ice and water and have it ready. Put the asparagus into the boiling water, watch as it returns to a boil, then cover and cook for three minutes. Quickly remove the asparagus from the water with tongs and place in the ice water. When the asparagus have cooled, place them on paper towels to dry. Refrigerate until ready to serve.

Notes

Arugula is a dark green lettuce that is similar to spinach but has a peppery kick to it. This mayonnaise could be made with basil if that is preferred. Starting a romantic meal with a little finger food begins the evening with a little flirtation. We have used the thicker asparagus believing they are juicier and sweeter this time of year. If you prefer thin asparagus, lower the cooking time. Both the asparagus and the arugula mayonnaise can be prepared ahead of time and refrigerated.

Ratings & Reviews

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