Asparagus with Tonnato Sauce
Recipe by Eliza Ayres
Asparagus is the perennial spring staple we just can’t live without!
Eliza is a Philadelphia-based food stylist, private chef and recipe developer. Her cooking is rooted in seasonality and inspired by market vegetables.
Ingredients
1 bunch of asparagus
1 can of tuna in olive oil, undrained
½ cup mayonnaise (preferably homemade)
1 tablespoon capers
¼ cup lemon juice
¼ cup finely chopped herbs, a combination of parsley, chives, or dill
Kosher salt and black pepper to taste
Method
In a blender or food processor, combine the tuna, mayonnaise, capers, lemon juice and
herbs. Blend for about 1 minute until smooth and creamy. Taste and adjust seasoning
with salt and pepper.
Meanwhile, bring a pot of heavily salted water to a boil. Add asparagus and blanch for
about 2 minutes, until bright green and tender.
Immediately transfer the asparagus to a bowl of ice water to stop the cooking. Drain well.
Arrange the asparagus on a platter and generously spoon over the tonnato sauce
