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Steamed White Asparagus with Spanish Allioli Recipe

Asparagus is low in calories and sodium and rich in potassium, phosphorus and calcium, Vitamins C, E, and K. It is also high in anti-oxidants and fiber, plus alot of other good stuff. White asparagus is preferred in Europe, while the green variety is more popular and more readily available in North America. This steamed asparagus dish served with a simplified garlic aoili sauce is easy to make and delicious.

Prep: 10 minutes | Cook: 10-15 minutes | Serves: 8


  • 2 pounds white asparagus, bottoms trimmed (green asparagus can be substituted)
  • 2/3 cup water
  • 1/3 cup Spanish olive oil
  • 1 teaspoon salt

Spanish Allioli

  • 7 large cloves garlic, peeled
  • 3/4 teaspoon kosher salt
  • 2 egg yolks
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon coarse ground black pepper
  • 1 cup Spanish olive oil
  • 1 tablespoons of fresh flat-leaf parsley, chopped


  1. While asparagus is still bound together with the grocery store rubber band, trim about a 1/2-inch from the bottom of the spears. Remove the rubber band, then wash asparagus. Lay the asparagus on a flat surface and gently peel with a vegetable peeler.
  2. Place water, olive oil, and salt in a tall pan or an asparagus pot. Arrange asparagus bundles standing upright in pan. (Standing the asparagus upright allows the tougher bottoms to cook in the boiling water and the more tender tops to steam. Cover and bring to boil over medium high heat. Allow asparagus to steam for 5-10 minutes, or until asparagus is tender. Remove asparagus and drain. Serve with allioli sauce.

Spanish Allioli: This sauce is mainly comprised of garlic (all) and oil (oli) … hence the name allioli. Traditionally, allioli does not have egg yolk, but the technique to get the allioli to emulsify is difficult. The addition of egg yolk makes this recipe simple.

  1. Place garlic cloves in a blender or food processor and pulse until very finely chopped. Be sure to scrape sides. Add the salt, egg yolks, lemon juice, and pepper and process until well combined.
  2. With the machine running, slowly drizzle the oil in a thin, steady stream until the mixture is thickened. Stir in parsley, then cover and place in refrigerator for a couple of hours to enhance the flavor. About an hour before serving remove the allioli from the refrigerator and allow it to come to room temperature before serving.

Our Recommendations

Progressive 3.5-quart Asparagus Steamer Cuisinart Food Processor

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