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Asparagus With Tarragon Aioli

Presented by Conscious Cuisine®
Makes four servings

Tarragon aïoli (makes 1 cup)
1 tbs. roasted garlic
1/2 tsp. minced fresh garlic
1 cup low-fat mayonnaise, or soy-based mayonnaise
1 tbs. minced fresh tarragon
1/8 tsp. freshly ground black pepper
1/4 tsp. sea salt
1/2 tsp. extra-virgin olive oil
Place the roasted garlic, fresh garlic, mayonnaise and tarragon in a blender, and process until smooth. Add the pepper, salt and olive oil. Pulse to combine. Refrigerate until ready to use. The aïoli can be made one day ahead; it will keep for five days in the refrigerator.

Asparagus
1/2 tsp. sea salt
1 lb. green or white asparagus (24 spears), bottoms trimmed

If the asparagus is large, use a vegetable peeler to peel the stalks to just below the tips. This will ensure even cooking and remove the outer skin that becomes tough as the asparagus grows.

Bring 2 quarts of water and the salt to a boil in a medium saucepan. Add the asparagus and cook until it is tender, but still firm (a knife will easily pierce the asparagus), about three to five minutes.

Remove the asparagus from the water and serve immediately with the aioli. (You can also chill the asparagus in ice water and serve cold, or refrigerate to serve later.)

Per serving (6 asparagus stalks and 2 tbs. of aïoli):
Calories 40; Protein 4 g; Total Fat 0.5 g; Saturated Fat 0 g; Carbohydrates 7 g; Dietary Fiber 2 g; Cholesterol 0 mg; Sodium 190 mg