Blanched Asparagus with Three Aiolis
Empire asparagus farmer Harry Norconk loves the sweet taste of asparagus right from the earth. You can serve these garlicky dips with raw spears or asparagus that’s barely blanched in boiling water.
For more asparagus recipes, check out this article featured in Traverse, Northern Michigan’s Magazine!
- 2 pounds fresh asparagus spears, raw or blanched in boiling water for one minute
- 3/4 cup mayonnaise
- 3 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard