 | | Directions |
- Trim tough ends from asparagus. Cook until crunchy-tender (In a microwave, cook with 1/4 cup water in a covered container 6 - 8 minutes; check after 6 minutes. On the stovetop, cook in 1 inch of boiling water in an asparagus cooker or wide skillet or other pan 5 minutes. If spears are thick, it may take a minute or two longer)
- While asparagus cooks, combine cilantro, lemon juice, salt and olive oil in food processor (a mini-processor is ideal) and pulse to purée. Add mayonnaise and pulse a few more times. To make by hand, chop cilantro very finely. Add salt and mash into a mush, using the back of a spoon. Stir in olive oil, lemon juice and mayonnaise and mix well.
- Spoon sauce over cooked asparagus.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: asparagus steamer or large wide pan; food processor is helpful
Servings: 2
|  | | Ingredients | | - | | 1 pound asparagus |
| - | | 1/4 cup tightly packed cilantro, coarse stems discarded |
| - | | 1 tablespoon lemon juice, or to taste |
| - | | 1 tablespoon olive oil |
| - | | 1/4 teaspoon salt |
| - | | 1 tablespoon mayonnaise |
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