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Recipe

Pan-Steamed Asparagus with Lemon-Caper Mayonnaise

By Allison Ehri Kreitler Fine Cooking Issue 116
Scott Phillips

Servings: 4

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.

Ingredients

  • 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

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 12
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 10
  • Sodium (mg): 460
  • Carbohydrates (g): 7
  • Fiber (g): 2
  • Protein (g): 3

Preparation

  • 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.
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  • tejanos | 07/10/2013

    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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