Author Notes
White asparagus has a nice mild sweetness that is enhanced by the black garlic. Black garlic is garlic that has been aged and fermented. It is soft and sweet but still has a garlicky flavor. —Caron Golden
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Ingredients
- For the vinaigrette
-
5
cloves black garlic
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1/4 cup
white balsamic vinegar
-
1 teaspoon
Dijon mustard
-
1/2 teaspoon
kosher salt
-
1/2 teaspoon
sugar
-
1/4 teaspoon
freshly ground black pepper
-
3/4 cup
extra virgin olive oil
- For the rest of the dish
-
1 pound
white asparagus, washed and trimmed
-
1/2 cup
toasted walnut pieces
-
2 teaspoons
fresh thyme leaves
Directions
-
To make vinaigrette, put all of the ingredients except the olive oil in the bowl of a food processor or blender.
-
Process the ingredients until the black garlic has been completely incorporated with the rest of the ingredients.
-
With the food processor running, slowly add the olive oil, blending until the dressing has thickened.
-
Adjust seasonings to taste. Then set aside.
-
Bring a large pot of water to a boil.
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Immerse the asparagus and blanch for 1 minute.
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Remove the asparagus from the hot water and run under cold water to stop the cooking process.
-
Dry the asparagus and arrange on a plate. Drizzle the vinaigrette over the asparagus. Then sprinkle the walnut pieces and fresh thyme leaves over the asparagus.
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