When asparagus season hits, I do not hold back. In fact, gimme a double-double! Double asparagus that is 😉
This dish truly celebrates this early spring veggie, featuring the classic, whole, steamed spears, on top of a pool of creamy asparagus sauce! I even use the steaming water in the recipe, so we can take advantage of all the minerals that our winter bodies are craving.
The sauce needs to be consumed freshly made (it tends to split in the fridge), so make sure to eat it up right away. Enjoy!
Double – Double Asparagus
Ingredients
- 2 bunches / 600g green asparagus after trimming, divided
- ¼ cup / 25g hemp parm recipe link?
- ½ – 1 cup / 125ml – 250ml steaming water
- 2 Tbsp. olive oil plus more for garnish
- 2 Tbsp. fresh minced tarragon, plus more for garnish
- 1 Tbsp. brined capers
- zest and juice of ½ lemon
- 1 tsp. Dijon mustard
- ¼ tsp. salt to taste
- flaky salt to garnish
- 1 small bundle chives finely minced
Directions
- Wash and trim all asparagus spears (snap off the tough bottom ends where they naturally break). Place into a steamer basket and steam on medium-high for about 5 minutes, until tender-crisp – do not overcook!
- Once steamed, remove about half the asparagus and place it into a blender. Add ½ cup / 125ml of the steaming water, olive oil, tarragon, capers, lemon zest and juice, mustard, and salt. Blend on high until completely smooth (add more steaming water if necessary / desired). Taste and adjust seasoning.
- Spoon your desired amount of sauce onto a serving dish. Give the remaining asparagus a drizzle of olive oil, toss, and place on top of the sauce. Add chives and tarragon, and flaky salt.
- Say thank you and enjoy immediately.
