Asparagus with Weinviertel Aioli Mayonnaise

Rating: 3.90 / 5.00 (67 Votes)

Total time: 45 min



For the asparagus with Weinviertel aioli mayonnaise, bring 1 l of water to the boil, add plenty of salt, sugar and the butter (the asparagus water should taste a bit over-seasoned).

Peel the asparagus, remove woody ends. Put the asparagus into the boiling water. From the moment it rises again, depending on the thickness of the asparagus, let it steep on a very low flame for 1 to 10 minutes maximum.Mix mayonnaise with strained potatoes, crushed garlic and spices, dilute with enough white wine to make the Weinviertel aioli thick and creamy.Serve asparagus and sauce side by side.

Related Recipes: