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Blanched White Asparagus with Pimenton Aioli

To give this dish its distinctive flavor, try using Spanish pimenton dulce (sweet pimento).

  • Servings: 8

Source: Martha Stewart Weddings, Winter 2011


  • Coarse salt
  • 2 pounds white asparagus, trimmed
  • 1 tablespoon plus 2 teaspoons fresh lemon juice
  • 1 large egg yolk
  • 3/4 teaspoon sweet pimenton
  • 3/4 cup olive oil


  1. Fill a large bowl with ice water. Bring a stockpot of water to a boil. Once it boils, salt water generously (it should taste like the ocean). Add asparagus; cook at a gentle boil until tender, 6 to 7 minutes. Transfer to ice bath to stop the cooking. Transfer chilled asparagus to a paper-towel-lined plate.
  2. Meanwhile, whisk lemon juice, egg yolk, pimenton, and 1/2 teaspoon salt in a bowl. Slowly add olive oil a drop at a time, whisking constantly. Once it begins to emulsify, whisk in oil in a slow, steady stream. Let aioli stand at least 30 minutes at room temperature so flavors meld. To serve, drizzle on cooled asparagus.

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