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Parmesan Asparagus

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Tips & Tidbits 

Choose asparagus spears with a medium-thickness: For this recipe I recommend choosing stalks that are of a medium thickness—not too thin and not too stubby or thick. It’s better to go a bit thicker than too thin, because at least the spears will hold up well and keep their shape, which is more challenging if they’re too thin.
Trim or snap off the stalky, tough bottoms: My preferred method of getting rid of that tougher bottom on asparagus stalks is to use my hands to gently bend each stalk near its bottom allowing it to snap off where it naturally becomes tender. If it’s easier for you, just cut off the bottoms where you think will be best.
Add lemon to water to maintain vibrance: When you blanch your asparagus, add a good squeeze of lemon (half a lemon works great) to the simmering, salted water. The lemon juice helps the spears to keep their vibrant green color, as does shocking in ice water afterwards.
Super simple aioli for dipping: While a traditional aioli is actually made using raw egg yolks and olive oil, in order to keep this recipe extra safe and a bit easier, I just use prepared mayo as a base, then whisk in the other ingredients, making this more of a “mock” aioli.
Serve freshly fried, or room temp: These parmesan asparagus spears are delicious when served hot out of the oil, or even room temp. So worry not if you put them out and they cool down a bit. Just make sure to serve the aioli dipping sauce cold! 😉

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