Serves 6 - 8
Procedure
Cut off the bottom inch or so—wherever it’s tough and woody—and discard. Use a vegetable peeler (or paring knife if the asparagus are huge or tough) to peel the skin away from beneath the flowering part of the stalk. Discard the skin.
Steam or boil in salted water for 2 to 5 minutes depending on the thickness of the stalks. Drain.
If you’re serving them cold, immediately rinse off with cold water to stop the cooking.
For the Sauce
Whisk together the egg yolk, salt, and vinegar until smooth.
Slowly whisk in the oil—add about a teaspoon at a time and work it in slowly—until the sauce begins to stiffen.
At this point, the oil can be added a tablespoon at a time.
**Asparagus is notoriously hard to pair but the Alsatian Pinot Gris is the closest pairing given the taste of the asparagus.
Featured Sauce: Morel/porcini mushroom mayonnaise
Ingredients
Asparagus
Wine Pairings:
Alsatian Pinot Gris
For the Sauce:
1 egg yolk
Pinch salt
½ teaspoon white wine vinegar
½ cup inert oil such as grape seed oil or avocado oil