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Green and White Asparagus with Basil Aioli
By Chef Tom Fraker

Green and White Asparagus with Basil Aioli


1 bunch (1 pound) Asparagus (use White Asparagus) ends trimmed
1 bunch (1 pound) Asparagus (use Green Asparagus) ends trimmed

For the Aioli

1/3 cup Basil chopped fine
1/2 Meyer Lemons juice freshly squeezed
3 cloves Peeled Garlic minced
1/2 Meyer Lemons zested and juiced
1/2 teaspoon each Salt and Pepper
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Unsalted Butter


Boil a pot of water and add some salt. Blanch the white asparagus until tender but still crisp.

Immediately shock it in ice water. Blanch the green asparagus and shock it in ice water as well.

Prepare the Aioli by mixing the basil and the next 4 ingredients together.

Place in the refrigerator for 1 hour so flavors can meld. Heat butter and olive oil in a sauté pan.

Add the asparagus and sauté until heated through.

Place in a serving dish and top with the Aioli. Serve hot.


If desired, garnish with Meyer lemon zest.