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Pan-Steamed Asparagus with Lemon-Caper Mayonnaise

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Serves 4

  • by from Fine Cooking
    Issue 116

Stirring a few brightly flavored ingredients into store-bought mayonnaise gives you a tangy sauce for simple steamed asparagus. The sauce is also delicious with fish, especially salmon.

  • 1 lb. asparagus, trimmed of tough, woody stems
  • Kosher salt
  • 1/2 cup mayonnaise
  • 2 medium cloves garlic, pressed or minced
  • 2 Tbs. chopped (not rinsed) capers
  • 1 Tbs. Dijon mustard
  • 2 Tbs. fresh lemon juice

  • 3/4 tsp. finely grated lemon zest
  • Freshly ground black pepper

Put the asparagus in a 12-inch skillet with 1 cup water and 1/2 tsp. salt. Cover and steam over high heat until crisp-tender, about 5 minutes. Meanwhile, whisk together the mayonnaise, garlic, capers, mustard, lemon juice, lemon zest, and 1/8 tsp. pepper. Serve the asparagus with the sauce.

nutrition information (per serving):
Calories (kcal): 230; Fat (g): fat g 22; Fat Calories (kcal): 200; Saturated Fat (g): sat fat g 3.5; Protein (g): protein g 3; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 12; Sodium (mg): sodium mg 460; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 2;

Photo: Scott Phillips

Even those that don't like asparagus enjoy it with this mayonnaise. I use capers that are packed in salt. They are superior to brined capers; however, I do rinse them because the mayo is way too salty if i do not.

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