Asparagus with garlic sauce
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
To enjoy juicy spring asparagus, simply blanch it for a few minutes in boiling water. This will tenderize the stalks while still retaining their crispness. Serve with a sauce of fried garlic and mayonnaise.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 heads of garlic
- 3 bunches of asparagus
- 0.5 cups olive oil
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Recipes with similar ingredients: asparagus, Dijon mustard, garlic, lemon juice, chives
Cooking the dish according to the recipe:
- Trim the bottom ends of three bunches of asparagus and peel the stems from the bottom.
- Boil for 4-5 minutes, then drain and cool the asparagus. Peel the cloves of 4 heads of garlic and sauté over low heat in 0.5 cups of olive oil until soft, about 30 minutes.
- Transfer the garlic to paper towels to drain excess oil. Then, blend the garlic with 2 tablespoons lemon juice, 1 teaspoon mayonnaise, 1.5 teaspoons sugar, 1 teaspoon Dijon mustard, and 1/4 cup water.
- Add 1/4 cup garlic oil from the pan. Season with salt and pepper to taste and sprinkle with finely chopped chives; serve the garlic sauce with the asparagus.
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