White Asparagus with a Provençal Lemon Mustard Mayo recipe. Silky soft white asparagus, covered in a Provençal style homemade mayonnaise.

White Asparagus with a Provençal Lemon Mustard Mayo (Paleo, GF) | Perchancetocook, www.perchancetocook.com

Have you ever completely forgotten about an experience, food, item… etc… until a random memory pops up in your mind? This happened to me recently and it’s primarily responsible for this White Asparagus with a Provençal Lemon Mustard Mayo recipe that I am now posting.

Silky soft white asparagus, covered in a Provençal style homemade mayonnaise.

White Asparagus with a Provençal Lemon Mustard Mayo (Paleo, GF) | Perchancetocook, www.perchancetocook.com

I need to rewind for a minute to explain how the memory that made me want to make this recipe came to be.

I was at the grocery store a few weeks ago and grabbed a bunch of green asparagus. I quickly put it into my cart BUT there was also white asparagus right next to the green, which I had never noticed before on my prior trips to this store.

Within seconds, memories of my mother preparing poached white asparagus with a homemade mayo and my father’s love for this dish flooded my mind.

I remember that it tasted SO GOOD.

White Asparagus with a Provençal Lemon Mustard Mayo (Paleo, GF) | Perchancetocook, www.perchancetocook.com

It’s funny because what would be a regular grocery store trip turned into memories of eating this dish in France with my family…. And of all the times my mother would make this for my father on special occasions because he loves it THAT much.

I obviously wrote a note in my phone to make this as soon as possible. But the questions remained. Why have I never made this? Why have I not eaten this in so long? How could I make this myself?

So I called my mom, to get the 411… I asked her how to make this myself, for any tricks of the trade, and to find out why we have not eaten this in so long?!

She gave me some tips and also said that sometimes she would buy the white asparagus in jars because white asparagus isn’t always in the grocery store…

White Asparagus with a Provençal Lemon Mustard Mayo (Paleo, GF) | Perchancetocook, www.perchancetocook.com

I also did some of my own research and found that the outside texture of white asparagus is much different than that of green asparagus.

It has this tough outer layer, which you need to remove. It’s a bit difficult to figure out what to remove but you’ll get a hang of it. You basically have to take a peeler and peel off this layer of the white asparagus.

You’ll end up having to peel way more off than this picture that I have shown here. What helps is to remove any extra stringy pieces that you see when you cut the bottom parts off of the asparagus.

What I mean by that is… first you peel the first layer off of the white asparagus as best you can. Then, you hold the asparagus, and around the bottom inch of it, you try to snap the asparagus… it will naturally break.

Then, if you see any stringy parts till remaining, lift those strings off of the asparagus.

White Asparagus with a Provençal Lemon Mustard Mayo (Paleo, GF) | Perchancetocook, www.perchancetocook.com

You want a smooth white asparagus, without any of that outer layer ready to be boiled in water. You’ll notice if there is skin that you missed because after poaching it, the texture will be stringy when you try to eat it.

Which isn’t the best feeling lol. :/

To make the rest of the recipe, boil the white asparagus for 12 minutes and make the homemade mayo.

When I asked my mother for some tips for this recipe, she told me to make sure that I make the sauce myself, and to make sure it was a bit more liquidy than regular mayo, with extra mustard and lemon juice.

No problemo!

White Asparagus with a Provençal Lemon Mustard Mayo (Paleo, GF) | Perchancetocook, www.perchancetocook.com

This can easily be done in a food processor by mixing an egg yolk, mustard, olive oil, and lemon juice together. I added some herbs de provence to add a hint of Provence to the mayo, which is a welcome flavor if you ask me.

I’m looking forward to the next time I see white asparagus at the store so I can make this White Asparagus with a Provençal Lemon Mustard Mayo again.

White Asparagus with a Provençal Lemon Mustard Mayo (Paleo, GF) | Perchancetocook, www.perchancetocook.com

White Asparagus with a Provençal Lemon Mustard Mayo (Paleo, GF) | Perchancetocook, www.perchancetocook.com
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White Asparagus with a Provençal Lemon Mustard Mayo (Paleo, GF)

Servings: 4
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Silky soft white asparagus recipe, covered in a Provençal style homemade mayonnaise.

Ingredients

  • 1 bunch of white asparagus, (17-18 spears)
  • 1 Tbs lemon juice

Provençal Lemon Mustard Mayo:

  • 1 egg yolk
  • 2 tsp mustard
  • a pinch of salt
  • 5 Tbs olive oil
  • 2 Tbs lemon juice
  • 1 tsp herbes de provence

Instructions

  • Using a peeler, peel the outer/tough skin off of each white asparagus. Remove more than you think you should, and any stringy pieces.
  • Snap the bottom of the asparagus off, it will naturally break towards the bottom end, ( the bottom inch or two of the asparagus). When you snap the asparagus, if you see any strings, lift them off because this is part of the tough outer skin.
  • Put water, salt and 1 Tbs lemon into a pan and boil. Then put the peeled asparagus inside the water, reduce the heat to Medium and cook for about 12 minutes, or until you can easily stab the asparagus with knife and the asparagus is soft. Remove the asparagus from the water.
  • Then make Provençal Lemon Mustard Mayo. Put 1 egg yolk, 2 tsp mustard, and salt in a food processor and mix until thick. (You can also mix this with a handheld electric mixer). Add the oil slowly, lemon juice and herbs de provence, and mix.
  • Pour the mayo on top of the asparagus.
Author: Dominique Fasano | Perchance To Cook